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

Herb-marinated chicken breast grilled to juicy perfection and served over a colorful cabbage and carrot slaw tossed in a tangy yogurt dressing with a satisfyingly loud crunch.

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NUTRITION

302kcal
Protein
33.7g
Fat
12.7g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

4.4 oz Chicken Breast

1 cup shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 cup shredded Carrots

2 tsp Extra Virgin Olive Oil

2 tbsp Nonfat Greek Yogurt

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tsp Honey

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PREPARATION

  • 1

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

  • 2

    Heat a grill or skillet over medium-high heat and cook the chicken 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, Dijon mustard, and honey until smooth.

  • 4

    Add the shredded green cabbage, red cabbage, and carrots to the bowl and toss thoroughly to coat with the dressing.

  • 5

    Let the chicken rest for 5 minutes before slicing it into thin strips.

  • 6

    Plate the crunchy slaw and top with the sliced grilled chicken.

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

Herb-marinated chicken breast grilled to juicy perfection and served over a colorful cabbage and carrot slaw tossed in a tangy yogurt dressing with a satisfyingly loud crunch.

NUTRITION

302kcal
Protein
33.7g
Fat
12.7g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

4.4 oz Chicken Breast

1 cup shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 cup shredded Carrots

2 tsp Extra Virgin Olive Oil

2 tbsp Nonfat Greek Yogurt

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tsp Honey

PREPARATION

  • 1

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

  • 2

    Heat a grill or skillet over medium-high heat and cook the chicken 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, Dijon mustard, and honey until smooth.

  • 4

    Add the shredded green cabbage, red cabbage, and carrots to the bowl and toss thoroughly to coat with the dressing.

  • 5

    Let the chicken rest for 5 minutes before slicing it into thin strips.

  • 6

    Plate the crunchy slaw and top with the sliced grilled chicken.