Name: Seared Chicken Breast with Crunchy Cabbage Slaw and Greek Yogurt Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.1 oz Chicken Breast; 0.4 cup Non-fat Greek Yogurt; 2 cups Shredded Cabbage; 0.5 cup Shredded Carrots; 2.2 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1 tsp Dijon Mustard

Seared Chicken Breast with Crunchy Cabbage Slaw and Greek Yogurt Dressing

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

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Crunchy Cabbage Slaw and Greek Yogurt Dressing

Pan-seared chicken breast served over a vibrant cabbage and carrot slaw tossed in a zesty, creamy Greek yogurt dressing with a satisfyingly crisp crunch.

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NUTRITION

Protein

45.6g

Fat

14.8g

Carbs

18.5g

SERVINGS

1 serving

INGREDIENTS

5.1 oz Chicken Breast

0.4 cup Non-fat Greek Yogurt

2 cups Shredded Cabbage

0.5 cup Shredded Carrots

2.2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

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PREPARATION

1
Season the chicken breast generously with salt, black pepper, and garlic powder.
2
Heat the olive oil in a medium skillet over medium-high heat until shimmering.
3
Place the chicken in the pan and sear for 6 to 8 minutes per side, or until the internal temperature reaches 165°F.
4
While the chicken cooks, whisk together the non-fat Greek yogurt, lemon juice, and Dijon mustard in a large mixing bowl.
5
Add the shredded cabbage and carrots to the bowl and toss thoroughly until the vegetables are well coated in the dressing.
6
Remove the chicken from the pan and let it rest for 3 minutes before slicing it into strips.
7
Plate the crunchy slaw and top it with the warm seared chicken breast.