Grilled Chicken Breast with Crunchy Cabbage Slaw and Lemon Yogurt Dressing

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 and Lemon Yogurt Dressing

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw and Lemon Yogurt Dressing

Tender grilled chicken breast served over a vibrant mix of shredded cabbage and carrots, drizzled with a zesty lemon-yogurt dressing and finished with toasted almonds.

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NUTRITION

391kcal
Protein
43.3g
Fat
17.3g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

1/4 cup Non-fat Greek Yogurt

1 cup shredded Green Cabbage

1/4 cup shredded Carrots

2 tsp Extra Virgin Olive Oil

1 tbsp Slivered Almonds

1/2 tsp Honey

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Heat one teaspoon of olive oil in a grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, prepare the dressing by whisking together the Greek yogurt, lemon juice, honey, and the remaining teaspoon of olive oil in a small bowl.

  • 4

    In a large mixing bowl, combine the shredded cabbage and carrots.

  • 5

    Pour the lemon yogurt dressing over the vegetables and toss until the slaw is evenly coated.

  • 6

    Slice the grilled chicken into strips and serve it over the crunchy slaw.

  • 7

    Garnish with slivered almonds for an extra layer of texture and healthy fats.

Grilled Chicken Breast with Crunchy Cabbage Slaw and Lemon Yogurt Dressing

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 and Lemon Yogurt Dressing

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw and Lemon Yogurt Dressing

Tender grilled chicken breast served over a vibrant mix of shredded cabbage and carrots, drizzled with a zesty lemon-yogurt dressing and finished with toasted almonds.

NUTRITION

391kcal
Protein
43.3g
Fat
17.3g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

1/4 cup Non-fat Greek Yogurt

1 cup shredded Green Cabbage

1/4 cup shredded Carrots

2 tsp Extra Virgin Olive Oil

1 tbsp Slivered Almonds

1/2 tsp Honey

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Heat one teaspoon of olive oil in a grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, prepare the dressing by whisking together the Greek yogurt, lemon juice, honey, and the remaining teaspoon of olive oil in a small bowl.

  • 4

    In a large mixing bowl, combine the shredded cabbage and carrots.

  • 5

    Pour the lemon yogurt dressing over the vegetables and toss until the slaw is evenly coated.

  • 6

    Slice the grilled chicken into strips and serve it over the crunchy slaw.

  • 7

    Garnish with slivered almonds for an extra layer of texture and healthy fats.