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

Tender chicken breast grilled with garlic and herbs, served over a zesty apple cider slaw with a satisfyingly crisp crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

376kcal
Protein
62.3g
Fat
8g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

8.8 oz Chicken Breast

1 cup shredded Green Cabbage

1/4 cup shredded Carrots

2 tbsp Nonfat Greek Yogurt

1 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 garlic powder to taste.

  • 2

    Heat a grill or grill pan over medium-high heat and lightly coat with half of the olive oil.

  • 3

    Grill the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, combine the shredded cabbage and carrots in a large mixing bowl.

  • 5

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

  • 6

    Pour the dressing over the cabbage mixture and toss thoroughly until the slaw is well coated.

  • 7

    Slice the grilled chicken into strips and serve it immediately over the chilled, crunchy slaw.

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

Tender chicken breast grilled with garlic and herbs, served over a zesty apple cider slaw with a satisfyingly crisp crunch.

NUTRITION

376kcal
Protein
62.3g
Fat
8g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

8.8 oz Chicken Breast

1 cup shredded Green Cabbage

1/4 cup shredded Carrots

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and garlic powder to taste.

  • 2

    Heat a grill or grill pan over medium-high heat and lightly coat with half of the olive oil.

  • 3

    Grill the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, combine the shredded cabbage and carrots in a large mixing bowl.

  • 5

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

  • 6

    Pour the dressing over the cabbage mixture and toss thoroughly until the slaw is well coated.

  • 7

    Slice the grilled chicken into strips and serve it immediately over the chilled, crunchy slaw.