YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Crunchy Cabbage Slaw
Tender chicken breast grilled with simple herbs and served over a vibrant, tangy cabbage and carrot slaw for a satisfyingly crisp crunch.
INGREDIENTS
5 oz Chicken Breast
1.5 cups Shredded Green Cabbage
1/4 cup Shredded Carrots
2 tbsp Non-fat Greek Yogurt
1 tsp Olive Oil
1 tbsp Apple Cider Vinegar
1 tsp Dijon Mustard
1/2 tsp Honey
PREPARATION
Season the chicken breast with salt, pepper, and your favorite dried herbs like oregano or garlic powder.
Heat a grill pan or outdoor grill over medium-high heat and lightly brush with half of the olive oil.
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.
While the chicken cooks, whisk together the Greek yogurt, apple cider vinegar, Dijon mustard, honey, and the remaining olive oil in a large bowl to create the dressing.
Add the shredded cabbage and carrots to the bowl and toss thoroughly to coat in the creamy dressing.
Slice the grilled chicken and serve it immediately over the chilled, crunchy slaw.