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 served over a vibrant cabbage and carrot slaw tossed in a zesty, creamy Dijon dressing with a satisfyingly refreshing crunch.

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NUTRITION

334kcal
Protein
34.1g
Fat
17.2g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

4.2 ounces Chicken Breast

2 cups Shredded Cabbage

0.25 cup Shredded Carrots

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

2 tablespoons Nonfat Greek Yogurt

1 teaspoon 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 non-stick skillet over medium-high heat and lightly coat with a small amount of the olive oil.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Allow the chicken to rest for 3 minutes before slicing it into strips.

  • 7

    Serve the warm grilled chicken directly over the chilled, crunchy 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

Grilled chicken breast served over a vibrant cabbage and carrot slaw tossed in a zesty, creamy Dijon dressing with a satisfyingly refreshing crunch.

NUTRITION

334kcal
Protein
34.1g
Fat
17.2g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

4.2 ounces Chicken Breast

2 cups Shredded Cabbage

0.25 cup Shredded Carrots

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

2 tablespoons Nonfat Greek Yogurt

1 teaspoon Dijon Mustard

PREPARATION

  • 1

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

  • 2

    Preheat a grill or non-stick skillet over medium-high heat and lightly coat with a small amount of the olive oil.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Allow the chicken to rest for 3 minutes before slicing it into strips.

  • 7

    Serve the warm grilled chicken directly over the chilled, crunchy slaw.