Name: Grilled Chicken Breast with Crunchy Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Boneless Skinless Chicken Breast; 2 cups Shredded Green Cabbage; 1 tbsp Extra Virgin Olive Oil; 1 tbsp Slivered Almonds; 2 tbsp Nonfat Plain Greek Yogurt; 1 tbsp Apple Cider Vinegar; 1 tsp Dijon Mustard; Salt, black pepper, and dried oregano to taste

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

Lemon-herb chicken breast grilled until juicy and served over a crisp cabbage slaw tossed in a tangy apple cider vinaigrette with toasted almonds.

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NUTRITION

Protein

42.5g

Fat

19.5g

Carbs

11.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Boneless Skinless Chicken Breast

2 cups Shredded Green Cabbage

1 tbsp Extra Virgin Olive Oil

1 tbsp Slivered Almonds

2 tbsp Nonfat Plain Greek Yogurt

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

Salt, black pepper, and dried oregano to taste

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PREPARATION

1
Season the chicken breast with salt, pepper, and dried oregano.
2
Preheat a grill or grill pan over medium-high heat and lightly coat with a small amount of oil spray.
3
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.
4
While the chicken is cooking, whisk together the Greek yogurt, olive oil, apple cider vinegar, and Dijon mustard in a medium bowl to create the dressing.
5
Add the shredded cabbage to the bowl and toss thoroughly until the cabbage is well-coated.
6
In a small dry skillet over medium heat, lightly toast the slivered almonds for 2-3 minutes until fragrant.
7
Slice the grilled chicken into strips.
8
Plate the cabbage slaw, top with the sliced chicken, and garnish with the toasted almonds.