Name: Grilled 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: 6 oz Chicken Breast; 1/3 cup Non-fat Greek Yogurt; 2 cups Shredded Green Cabbage; 1/4 cup Shredded Carrots; 1 tbsp Sunflower Seeds; 1.5 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1 tsp Dijon Mustard

Grilled 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

Grilled Chicken Breast with Crunchy Cabbage Slaw and Greek Yogurt Dressing

Grilled chicken breast served over a vibrant mix of shredded cabbage and carrots, tossed in a creamy lemon-herb Greek yogurt dressing and finished with toasted sunflower seeds.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

51.2g

Fat

16.2g

Carbs

16.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/3 cup Non-fat Greek Yogurt

2 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1 tbsp Sunflower Seeds

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the chicken breast with sea salt, cracked black pepper, and a pinch of garlic powder.
2
Brush the chicken with half of the olive oil and grill over medium-high heat for 6 to 7 minutes per side until the internal temperature reaches 165°F.
3
While the chicken grills, combine the shredded cabbage and carrots in a large mixing bowl.
4
In a small bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, and the remaining olive oil until the dressing is smooth and creamy.
5
Pour the yogurt dressing over the cabbage and carrots, tossing thoroughly to ensure every piece is coated.
6
Remove the chicken from the grill and let it rest for 3 minutes before slicing into thin strips.
7
Serve the sliced chicken over the slaw and garnish with the toasted sunflower seeds for an extra layer of texture.