Grilled Chicken Breast with Crunchy Cabbage Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw

Tender grilled chicken breast served over a vibrant mix of shredded cabbage and carrots, tossed in a zesty, creamy Dijon dressing for a satisfying crunch.

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NUTRITION

403kcal
Protein
43.9g
Fat
18.2g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

2 cups Green Cabbage, shredded

0.25 cup Non-fat Greek Yogurt

1 tablespoon Extra Virgin Olive Oil

0.5 cup Shredded Carrots

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and garlic powder to taste.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    In a large bowl, whisk together the Greek yogurt, olive oil, Dijon mustard, and a splash of apple cider vinegar to create the dressing.

  • 4

    Add the shredded cabbage and carrots to the bowl, tossing well to ensure every bite has that satisfying crunch.

  • 5

    Slice the warm grilled chicken into strips and layer them over the chilled slaw before serving.

Grilled Chicken Breast with Crunchy Cabbage Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw

Tender grilled chicken breast served over a vibrant mix of shredded cabbage and carrots, tossed in a zesty, creamy Dijon dressing for a satisfying crunch.

NUTRITION

403kcal
Protein
43.9g
Fat
18.2g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

2 cups Green Cabbage, shredded

0.25 cup Non-fat Greek Yogurt

1 tablespoon Extra Virgin Olive Oil

0.5 cup Shredded Carrots

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and garlic powder to taste.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    In a large bowl, whisk together the Greek yogurt, olive oil, Dijon mustard, and a splash of apple cider vinegar to create the dressing.

  • 4

    Add the shredded cabbage and carrots to the bowl, tossing well to ensure every bite has that satisfying crunch.

  • 5

    Slice the warm grilled chicken into strips and layer them over the chilled slaw before serving.