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

Grilled chicken breast seasoned with garlic and herbs, served over a shredded cabbage and carrot slaw tossed in a tangy yogurt dressing with a refreshing crunch.

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NUTRITION

362kcal
Protein
39.0g
Fat
9.1g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

2 cups Shredded Cabbage

1/4 cup Non-fat Greek Yogurt

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1/2 teaspoon Honey

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and garlic powder on both sides.

  • 2

    Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 3

    In a large mixing bowl, whisk together the Greek yogurt, olive oil, apple cider vinegar, Dijon mustard, and honey until smooth.

  • 4

    Add the shredded cabbage to the bowl and toss thoroughly to coat every piece in the dressing.

  • 5

    Let the chicken rest for 5 minutes before slicing it into thin strips.

  • 6

    Serve the warm grilled chicken directly over the chilled cabbage slaw for a satisfying lunch.

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

Grilled chicken breast seasoned with garlic and herbs, served over a shredded cabbage and carrot slaw tossed in a tangy yogurt dressing with a refreshing crunch.

NUTRITION

362kcal
Protein
39.0g
Fat
9.1g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

2 cups Shredded Cabbage

1/4 cup Non-fat Greek Yogurt

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1/2 teaspoon Honey

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and garlic powder on both sides.

  • 2

    Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 3

    In a large mixing bowl, whisk together the Greek yogurt, olive oil, apple cider vinegar, Dijon mustard, and honey until smooth.

  • 4

    Add the shredded cabbage to the bowl and toss thoroughly to coat every piece in the dressing.

  • 5

    Let the chicken rest for 5 minutes before slicing it into thin strips.

  • 6

    Serve the warm grilled chicken directly over the chilled cabbage slaw for a satisfying lunch.