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

Lemon-herb marinated chicken breast grilled to juicy perfection, served alongside a vibrant, tangy cabbage slaw with a satisfyingly toasted almond crunch.

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NUTRITION

311kcal
Protein
40.4g
Fat
10.5g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

1 cup shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 cup shredded Carrots

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Non-fat Greek Yogurt

0.5 tablespoon Sliced Almonds

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

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

  • 2

    Toss the shredded green cabbage, red cabbage, and carrots into the bowl until the vegetables are evenly coated with the dressing.

  • 3

    Season the chicken breast with sea salt, cracked black pepper, and your favorite dried herbs.

  • 4

    Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side until fully cooked through.

  • 5

    Let the chicken rest for several minutes to retain its juices before slicing it into thin strips.

  • 6

    Garnish the slaw with the sliced almonds and serve the grilled chicken immediately while warm.

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

Lemon-herb marinated chicken breast grilled to juicy perfection, served alongside a vibrant, tangy cabbage slaw with a satisfyingly toasted almond crunch.

NUTRITION

311kcal
Protein
40.4g
Fat
10.5g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

1 cup shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 cup shredded Carrots

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Non-fat Greek Yogurt

0.5 tablespoon Sliced Almonds

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

PREPARATION

  • 1

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

  • 2

    Toss the shredded green cabbage, red cabbage, and carrots into the bowl until the vegetables are evenly coated with the dressing.

  • 3

    Season the chicken breast with sea salt, cracked black pepper, and your favorite dried herbs.

  • 4

    Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side until fully cooked through.

  • 5

    Let the chicken rest for several minutes to retain its juices before slicing it into thin strips.

  • 6

    Garnish the slaw with the sliced almonds and serve the grilled chicken immediately while warm.