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 grilled chicken breast served over a vibrant mix of shredded cabbage and carrots, tossed in a zesty Dijon vinaigrette and finished with toasted almonds.

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NUTRITION

409kcal
Protein
41.5g
Fat
21.6g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1 tbsp Extra Virgin Olive Oil

1 tbsp Sliced Almonds

2 tbsp Non-fat Greek Yogurt

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for approximately 6-7 minutes per side until cooked through and juices run clear.

  • 3

    While the chicken grills, whisk together the olive oil, Greek yogurt, apple cider vinegar, and Dijon mustard in a large mixing bowl to create a creamy dressing.

  • 4

    Add the shredded cabbage and carrots to the bowl, tossing well to ensure every piece is coated in the vinaigrette.

  • 5

    Let the grilled chicken rest for 3 minutes before slicing into thin strips.

  • 6

    Serve the warm chicken over the cold, crisp slaw and garnish with sliced almonds for an extra toasted crunch.

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 grilled chicken breast served over a vibrant mix of shredded cabbage and carrots, tossed in a zesty Dijon vinaigrette and finished with toasted almonds.

NUTRITION

409kcal
Protein
41.5g
Fat
21.6g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1 tbsp Extra Virgin Olive Oil

1 tbsp Sliced Almonds

2 tbsp Non-fat Greek Yogurt

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for approximately 6-7 minutes per side until cooked through and juices run clear.

  • 3

    While the chicken grills, whisk together the olive oil, Greek yogurt, apple cider vinegar, and Dijon mustard in a large mixing bowl to create a creamy dressing.

  • 4

    Add the shredded cabbage and carrots to the bowl, tossing well to ensure every piece is coated in the vinaigrette.

  • 5

    Let the grilled chicken rest for 3 minutes before slicing into thin strips.

  • 6

    Serve the warm chicken over the cold, crisp slaw and garnish with sliced almonds for an extra toasted crunch.