Grilled Chicken Breast with Crunchy Broccoli Slaw

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

Grilled Chicken Breast with Crunchy Broccoli Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Broccoli Slaw

Tender grilled chicken breast served over a vibrant broccoli and carrot slaw tossed in a zesty yogurt dressing with toasted almond slivers.

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NUTRITION

330kcal
Protein
40.8g
Fat
14g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 cups Broccoli Slaw Mix

1 oz Non-fat Greek Yogurt

1 tbsp Slivered Almonds

1.5 tsp Extra Virgin Olive Oil

1 tsp Dijon Mustard

1 tbsp Apple Cider Vinegar

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

    Heat the olive oil in a grill pan or skillet over medium-high heat.

  • 3

    Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, prepare the dressing by whisking together the Greek yogurt, apple cider vinegar, and Dijon mustard in a large mixing bowl.

  • 5

    Add the broccoli slaw mix and slivered almonds to the bowl and toss thoroughly until the vegetables are evenly coated.

  • 6

    Remove the chicken from the heat and let it rest for 3 minutes before slicing into strips.

  • 7

    Plate the crunchy slaw and top with the sliced grilled chicken.

Grilled Chicken Breast with Crunchy Broccoli Slaw

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

Grilled Chicken Breast with Crunchy Broccoli Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Broccoli Slaw

Tender grilled chicken breast served over a vibrant broccoli and carrot slaw tossed in a zesty yogurt dressing with toasted almond slivers.

NUTRITION

330kcal
Protein
40.8g
Fat
14g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 cups Broccoli Slaw Mix

1 oz Non-fat Greek Yogurt

1 tbsp Slivered Almonds

1.5 tsp Extra Virgin Olive Oil

1 tsp Dijon Mustard

1 tbsp Apple Cider Vinegar

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

    Heat the olive oil in a grill pan or skillet over medium-high heat.

  • 3

    Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, prepare the dressing by whisking together the Greek yogurt, apple cider vinegar, and Dijon mustard in a large mixing bowl.

  • 5

    Add the broccoli slaw mix and slivered almonds to the bowl and toss thoroughly until the vegetables are evenly coated.

  • 6

    Remove the chicken from the heat and let it rest for 3 minutes before slicing into strips.

  • 7

    Plate the crunchy slaw and top with the sliced grilled chicken.