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 oz Chicken Breast; 1.5 cups Shredded Green Cabbage; 1/4 cup Shredded Carrots; 2 tsp Extra Virgin Olive Oil; 2 tbsp Non-fat Greek Yogurt; 1 tsp Toasted Sunflower Seeds; 1 tbsp Apple Cider Vinegar; 1 tsp Dijon Mustard

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 zesty cabbage and carrot slaw tossed in a light yogurt dressing with a sprinkle of toasted sunflower seeds.

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NUTRITION

Protein

36.9g

Fat

15.6g

Carbs

11.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

2 tsp Extra Virgin Olive Oil

2 tbsp Non-fat Greek Yogurt

1 tsp Toasted Sunflower Seeds

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

1
Season the chicken breast with sea salt and black pepper.
2
Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.
3
In a large mixing bowl, whisk together the Greek yogurt, olive oil, apple cider vinegar, and Dijon mustard until smooth.
4
Add the shredded cabbage and carrots to the bowl, tossing thoroughly to ensure every piece is coated in the dressing.
5
Allow the chicken to rest for 3 minutes after grilling, then slice into thin strips.
6
Plate the crunchy cabbage slaw and top with the sliced grilled chicken.
7
Garnish with toasted sunflower seeds for a final toasted crunch.