Name: Grilled Chicken Breast with Crunchy Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Chicken Breast; 1.5 cups Green Cabbage, shredded; 0.5 cup Red Cabbage, shredded; 0.5 cup Carrots, shredded; 2 teaspoons Olive Oil; 1 tablespoon Apple Cider Vinegar; 2 tablespoons Nonfat Greek Yogurt; 1 teaspoon Dijon Mustard; 0.5 teaspoon Honey

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.

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 cider dressing with a satisfyingly crisp crunch.

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NUTRITION

Protein

38.4g

Fat

12.8g

Carbs

18.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1.5 cups Green Cabbage, shredded

0.5 cup Red Cabbage, shredded

0.5 cup Carrots, shredded

2 teaspoons Olive Oil

1 tablespoon Apple Cider Vinegar

2 tablespoons Nonfat Greek Yogurt

1 teaspoon Dijon Mustard

0.5 teaspoon Honey

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PREPARATION

1
Pat the chicken breast dry and season both sides with sea salt, black pepper, and a pinch of garlic powder.
2
Preheat a grill or non-stick grill pan over medium-high heat.
3
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F, then set aside to rest.
4
In a large mixing bowl, whisk together the olive oil, apple cider vinegar, Greek yogurt, Dijon mustard, and honey until smooth.
5
Add the shredded green cabbage, red cabbage, and carrots to the bowl and toss thoroughly until the vegetables are evenly coated.
6
Slice the rested grilled chicken into thin strips and serve immediately over the bed of crunchy slaw.