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

Lemon-marinated chicken breast grilled to perfection and served over a vibrant, vinegar-based cabbage and carrot slaw with a satisfyingly crisp crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

328kcal
Protein
53.3g
Fat
8.3g
Carbs
8.7g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Chicken Breast

1 cup shredded Green Cabbage

1/4 cup shredded Carrots

2 tbsp Nonfat Greek Yogurt

1/2 tsp Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a squeeze of 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, combine the shredded cabbage and carrots in a large mixing bowl.

  • 4

    In a separate small bowl, whisk together the Greek yogurt, apple cider vinegar, olive oil, and Dijon mustard to create the dressing.

  • 5

    Toss the cabbage and carrots with the dressing until every piece is lightly coated.

  • 6

    Allow the chicken to rest for 3 minutes, then slice it into thin strips.

  • 7

    Place the chicken on top of the slaw and serve immediately while the vegetables are still cold and crunchy.

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

Lemon-marinated chicken breast grilled to perfection and served over a vibrant, vinegar-based cabbage and carrot slaw with a satisfyingly crisp crunch.

NUTRITION

328kcal
Protein
53.3g
Fat
8.3g
Carbs
8.7g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Chicken Breast

1 cup shredded Green Cabbage

1/4 cup shredded Carrots

2 tbsp Nonfat Greek Yogurt

1/2 tsp Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a squeeze of 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, combine the shredded cabbage and carrots in a large mixing bowl.

  • 4

    In a separate small bowl, whisk together the Greek yogurt, apple cider vinegar, olive oil, and Dijon mustard to create the dressing.

  • 5

    Toss the cabbage and carrots with the dressing until every piece is lightly coated.

  • 6

    Allow the chicken to rest for 3 minutes, then slice it into thin strips.

  • 7

    Place the chicken on top of the slaw and serve immediately while the vegetables are still cold and crunchy.