Name: Grilled Chicken Breast with Crunchy Veggie Slaw and Light Feta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 ounces Chicken Breast; 0.5 cup cooked Whole Wheat Rotini; 1.5 cups Shredded Cabbage Mix; 0.75 ounce Light Feta Cheese; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 1 teaspoon Dijon Mustard

Grilled Chicken Breast with Crunchy Veggie Slaw and Light Feta

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 Veggie Slaw and Light Feta

Tender grilled chicken breast served over a vibrant whole wheat pasta and cabbage slaw, finished with salty crumbles of light feta.

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NUTRITION

Protein

39.2g

Fat

15.8g

Carbs

26.8g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

0.5 cup cooked Whole Wheat Rotini

1.5 cups Shredded Cabbage Mix

0.75 ounce Light Feta Cheese

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

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PREPARATION

1
Season the chicken breast with a pinch of salt and black pepper.
2
Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.
3
While the chicken is grilling, cook the whole wheat pasta according to package directions and drain.
4
In a large bowl, whisk together the olive oil, lemon juice, and Dijon mustard to create the dressing.
5
Add the shredded cabbage and cooked pasta to the bowl with the dressing and toss thoroughly to coat.
6
Slice the grilled chicken into strips.
7
Plate the slaw mixture and top with the sliced chicken and crumbled light feta cheese.