Name: Grilled Chicken Breast with Crunchy Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken Breast; 1.5 cups shredded Green Cabbage; 0.5 cup shredded Red Cabbage; 0.25 cup shredded Carrots; 2 tbsp Nonfat Greek Yogurt; 2 tsp Extra Virgin Olive Oil; 1 tsp Honey; 1 tbsp toasted Sunflower Seeds; 1 tbsp Apple Cider Vinegar

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw

Tender grilled chicken breast served over a vibrant mix of shredded cabbage and carrots tossed in a tangy yogurt dressing with toasted sunflower seeds.

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NUTRITION

Protein

40.7g

Fat

18.4g

Carbs

21g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 cup shredded Carrots

2 tbsp Nonfat Greek Yogurt

2 tsp Extra Virgin Olive Oil

1 tsp Honey

1 tbsp toasted Sunflower Seeds

1 tbsp Apple Cider Vinegar

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PREPARATION

1
Season the chicken breast with a pinch of salt, black pepper, and garlic powder.
2
Grill the chicken over medium-high heat for approximately 6-7 minutes per side until the internal temperature reaches 165°F.
3
While the chicken is cooking, whisk together the Greek yogurt, olive oil, apple cider vinegar, and honey in a large mixing bowl to create the dressing.
4
Add the green cabbage, red cabbage, and carrots to the bowl and toss thoroughly until the vegetables are evenly coated.
5
Allow the grilled chicken to rest for 3 minutes, then slice it into thin strips.
6
Serve the warm chicken over the cold, crunchy slaw and top with the toasted sunflower seeds.