Name: Grilled Chicken Breast with Crunchy Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.3 oz Chicken Breast; 2 cups shredded Green Cabbage; 1/4 cup shredded Carrots; 2 tsp Extra Virgin Olive Oil; 2 tbsp Non-fat Greek Yogurt; 1 tsp Sliced Almonds; 1 tbsp Apple Cider Vinegar; 1 tsp Dijon Mustard

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.

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-yogurt dressing with a toasted almond crunch.

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NUTRITION

Protein

40.1g

Fat

15g

Carbs

13.5g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

2 cups shredded Green Cabbage

1/4 cup shredded Carrots

2 tsp Extra Virgin Olive Oil

2 tbsp Non-fat Greek Yogurt

1 tsp Sliced Almonds

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

1
Preheat a grill or grill pan over medium-high heat.
2
Season the chicken breast with a pinch of sea salt and black pepper.
3
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.
4
While the chicken is grilling, whisk together the olive oil, Greek yogurt, apple cider vinegar, and Dijon mustard in a large bowl to create the dressing.
5
Add the shredded cabbage and carrots to the bowl and toss thoroughly until evenly coated.
6
Let the chicken rest for 3 minutes after cooking, then slice into strips.
7
Plate the crunchy slaw and top with the sliced chicken and a sprinkle of almonds.