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

Tender chicken breast marinated in lemon and herbs, grilled and served alongside a vibrant cabbage and carrot slaw tossed in a zesty dressing for a satisfying crunch.

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NUTRITION

307kcal
Protein
41.1g
Fat
8.9g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

5.2 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.25 cup shredded Carrots

0.25 cup Non-fat Greek Yogurt

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Dijon Mustard

1 tablespoon Lemon Juice

1 tablespoon Apple Cider Vinegar

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and lemon juice.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, whisk together the Greek yogurt, olive oil, apple cider vinegar, and Dijon mustard in a large mixing bowl to create the dressing.

  • 4

    Add the shredded cabbage and carrots to the bowl and toss thoroughly until the vegetables are well-coated.

  • 5

    Remove the chicken from the grill and let it rest for 3 minutes before slicing.

  • 6

    Serve the sliced chicken immediately over the bed of crunchy slaw.

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

Tender chicken breast marinated in lemon and herbs, grilled and served alongside a vibrant cabbage and carrot slaw tossed in a zesty dressing for a satisfying crunch.

NUTRITION

307kcal
Protein
41.1g
Fat
8.9g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

5.2 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.25 cup shredded Carrots

0.25 cup Non-fat Greek Yogurt

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Dijon Mustard

1 tablespoon Lemon Juice

1 tablespoon Apple Cider Vinegar

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and lemon juice.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, whisk together the Greek yogurt, olive oil, apple cider vinegar, and Dijon mustard in a large mixing bowl to create the dressing.

  • 4

    Add the shredded cabbage and carrots to the bowl and toss thoroughly until the vegetables are well-coated.

  • 5

    Remove the chicken from the grill and let it rest for 3 minutes before slicing.

  • 6

    Serve the sliced chicken immediately over the bed of crunchy slaw.