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 chicken breast grilled with zesty lemon and herbs, served alongside a vibrant, vinegar-based cabbage slaw with a satisfyingly crisp crunch.

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NUTRITION

286kcal
Protein
29g
Fat
12.4g
Carbs
14.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1.5 cups shredded Green Cabbage

2 tbsp shredded Carrots

1 tbsp Non-fat Greek Yogurt

2 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Honey

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a squeeze of fresh lemon juice.

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly coat with one teaspoon of the olive oil.

  • 3

    Grill the chicken for 5-7 minutes per side until the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, whisk together the remaining olive oil, Greek yogurt, apple cider vinegar, honey, and Dijon mustard in a medium bowl.

  • 5

    Toss the shredded cabbage and carrots into the dressing until evenly coated.

  • 6

    Let the chicken rest for 3 minutes before slicing.

  • 7

    Serve the sliced chicken over or alongside the crunchy cabbage slaw.

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 chicken breast grilled with zesty lemon and herbs, served alongside a vibrant, vinegar-based cabbage slaw with a satisfyingly crisp crunch.

NUTRITION

286kcal
Protein
29g
Fat
12.4g
Carbs
14.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1.5 cups shredded Green Cabbage

2 tbsp shredded Carrots

1 tbsp Non-fat Greek Yogurt

2 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Honey

1 tsp Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a squeeze of fresh lemon juice.

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly coat with one teaspoon of the olive oil.

  • 3

    Grill the chicken for 5-7 minutes per side until the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, whisk together the remaining olive oil, Greek yogurt, apple cider vinegar, honey, and Dijon mustard in a medium bowl.

  • 5

    Toss the shredded cabbage and carrots into the dressing until evenly coated.

  • 6

    Let the chicken rest for 3 minutes before slicing.

  • 7

    Serve the sliced chicken over or alongside the crunchy cabbage slaw.