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 Dijon dressing and topped with toasted sunflower seeds.

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NUTRITION

378kcal
Protein
40.3g
Fat
17.5g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

5.25 ounces Chicken Breast

2 cups shredded Green Cabbage

1/4 cup shredded Carrots

2 teaspoons Extra Virgin Olive Oil

2 tablespoons Non-fat Greek Yogurt

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1 tablespoon Toasted Sunflower Seeds

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PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and garlic powder.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until fully cooked.

  • 3

    In a large bowl, combine the shredded cabbage and carrots.

  • 4

    Whisk together the olive oil, Greek yogurt, apple cider vinegar, and Dijon mustard to create the dressing.

  • 5

    Toss the cabbage mixture with the dressing until well coated.

  • 6

    Slice the grilled chicken and serve it atop the crunchy slaw, finishing with a sprinkle of toasted sunflower seeds.

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 Dijon dressing and topped with toasted sunflower seeds.

NUTRITION

378kcal
Protein
40.3g
Fat
17.5g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

5.25 ounces Chicken Breast

2 cups shredded Green Cabbage

1/4 cup shredded Carrots

2 teaspoons Extra Virgin Olive Oil

2 tablespoons Non-fat Greek Yogurt

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1 tablespoon Toasted Sunflower Seeds

PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and garlic powder.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until fully cooked.

  • 3

    In a large bowl, combine the shredded cabbage and carrots.

  • 4

    Whisk together the olive oil, Greek yogurt, apple cider vinegar, and Dijon mustard to create the dressing.

  • 5

    Toss the cabbage mixture with the dressing until well coated.

  • 6

    Slice the grilled chicken and serve it atop the crunchy slaw, finishing with a sprinkle of toasted sunflower seeds.