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

Grilled chicken breast seasoned with lemon and herbs, served over a colorful cabbage and carrot slaw tossed in a zesty dressing and topped with toasted almonds.

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NUTRITION

425kcal
Protein
42.4g
Fat
21.3g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1.5 cups Shredded Green Cabbage

0.5 cup Shredded Carrots

1/4 cup Nonfat Greek Yogurt

1 tbsp Extra Virgin Olive Oil

1 tbsp Sliced Almonds

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for approximately 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, whisk together the Greek yogurt, olive oil, apple cider vinegar, and Dijon mustard in a large mixing bowl until smooth.

  • 4

    Add the shredded cabbage and carrots to the bowl and toss thoroughly until the vegetables are well coated in the dressing.

  • 5

    Remove the chicken from the grill and let it rest for 5 minutes before slicing into thin strips.

  • 6

    Serve the warm grilled chicken over the chilled crunchy slaw and garnish with the sliced almonds.

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

Grilled chicken breast seasoned with lemon and herbs, served over a colorful cabbage and carrot slaw tossed in a zesty dressing and topped with toasted almonds.

NUTRITION

425kcal
Protein
42.4g
Fat
21.3g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1.5 cups Shredded Green Cabbage

0.5 cup Shredded Carrots

1/4 cup Nonfat Greek Yogurt

1 tbsp Extra Virgin Olive Oil

1 tbsp Sliced Almonds

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for approximately 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, whisk together the Greek yogurt, olive oil, apple cider vinegar, and Dijon mustard in a large mixing bowl until smooth.

  • 4

    Add the shredded cabbage and carrots to the bowl and toss thoroughly until the vegetables are well coated in the dressing.

  • 5

    Remove the chicken from the grill and let it rest for 5 minutes before slicing into thin strips.

  • 6

    Serve the warm grilled chicken over the chilled crunchy slaw and garnish with the sliced almonds.