Grilled Chicken Sandwich with Crunchy Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Sandwich with Crunchy Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Sandwich with Crunchy Slaw

Grilled chicken breast and tangy cabbage slaw on a toasted sprouted grain bun topped with creamy avocado.

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NUTRITION

496kcal
Protein
47.1g
Fat
14.9g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1 Sprouted Grain Bun

1 cup Shredded Cabbage Mix

2 tbsp Non-fat Greek Yogurt

1/4 Avocado

1 tsp Olive Oil

1 tsp Dijon Mustard

1 tbsp Apple Cider Vinegar

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PREPARATION

  • 1

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

  • 2

    Whisk together the Greek yogurt, apple cider vinegar, and Dijon mustard in a small bowl to create the dressing.

  • 3

    Toss the shredded cabbage mix with the yogurt dressing until thoroughly coated.

  • 4

    Heat the olive oil in a grill pan over medium-high heat and cook the chicken for approximately 6 minutes per side until the internal temperature reaches 165°F.

  • 5

    Lightly toast the sprouted grain bun until the edges are golden.

  • 6

    Assemble the sandwich by placing the grilled chicken on the bottom bun, layering with fresh avocado slices, and topping with a generous heap of the crunchy slaw.

Grilled Chicken Sandwich with Crunchy Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Sandwich with Crunchy Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Sandwich with Crunchy Slaw

Grilled chicken breast and tangy cabbage slaw on a toasted sprouted grain bun topped with creamy avocado.

NUTRITION

496kcal
Protein
47.1g
Fat
14.9g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1 Sprouted Grain Bun

1 cup Shredded Cabbage Mix

2 tbsp Non-fat Greek Yogurt

1/4 Avocado

1 tsp Olive Oil

1 tsp Dijon Mustard

1 tbsp Apple Cider Vinegar

PREPARATION

  • 1

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

  • 2

    Whisk together the Greek yogurt, apple cider vinegar, and Dijon mustard in a small bowl to create the dressing.

  • 3

    Toss the shredded cabbage mix with the yogurt dressing until thoroughly coated.

  • 4

    Heat the olive oil in a grill pan over medium-high heat and cook the chicken for approximately 6 minutes per side until the internal temperature reaches 165°F.

  • 5

    Lightly toast the sprouted grain bun until the edges are golden.

  • 6

    Assemble the sandwich by placing the grilled chicken on the bottom bun, layering with fresh avocado slices, and topping with a generous heap of the crunchy slaw.