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 oz Chicken Breast; 2 cups shredded Green Cabbage; 1/4 cup shredded Carrots; 2 tsp Extra Virgin Olive Oil; 2 tbsp Non-fat Greek Yogurt; 1 tbsp Apple Cider Vinegar; 1 tsp Dijon Mustard; 1/2 tsp Honey; 1 tbsp Lemon Juice

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

Grilled chicken breast seasoned with lemon and herbs, paired with a shredded cabbage and carrot slaw tossed in a creamy, tangy dressing.

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NUTRITION

Protein

38.2g

Fat

13.2g

Carbs

15.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 cups shredded Green Cabbage

1/4 cup shredded Carrots

2 tsp Extra Virgin Olive Oil

2 tbsp Non-fat Greek Yogurt

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1/2 tsp Honey

1 tbsp Lemon Juice

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PREPARATION

1
Whisk one teaspoon of olive oil and half of the lemon juice with a pinch of salt and pepper in a small bowl.
2
Coat the chicken breast evenly with the oil mixture and let it marinate for at least 10 minutes.
3
Heat a grill or grill pan over medium-high heat and cook the chicken for 6 to 8 minutes per side until the internal temperature reaches 165°F.
4
While the chicken cooks, whisk together the Greek yogurt, remaining olive oil, apple cider vinegar, Dijon mustard, honey, and the rest of the lemon juice in a large bowl.
5
Add the shredded cabbage and carrots to the dressing and toss thoroughly until every piece is well coated.
6
Slice the grilled chicken into thin strips and serve it immediately over the bed of crunchy slaw.