Name: Grilled Chicken Breast with Crunchy Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.4 ounces Chicken Breast, boneless skinless; 1.5 cups Green Cabbage, shredded; 0.5 cup Red Cabbage, shredded; 0.25 cup Carrots, shredded; 2 ounces Non-fat Greek Yogurt; 1 teaspoon Olive Oil; 1 tablespoon Apple Cider Vinegar; 1 teaspoon Dijon Mustard

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 zesty Greek yogurt dressing with a satisfyingly crisp crunch.

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NUTRITION

Protein

43.3g

Fat

9.4g

Carbs

14.8g

SERVINGS

1 serving

INGREDIENTS

5.4 ounces Chicken Breast, boneless skinless

1.5 cups Green Cabbage, shredded

0.5 cup Red Cabbage, shredded

0.25 cup Carrots, shredded

2 ounces Non-fat Greek Yogurt

1 teaspoon Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

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PREPARATION

1
Season the chicken breast with a pinch of sea salt, black pepper, and garlic powder.
2
Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side until the internal temperature reaches 165°F.
3
While the chicken is grilling, whisk together the Greek yogurt, olive oil, apple cider vinegar, and Dijon mustard in a large mixing bowl to create the dressing.
4
Add the shredded green cabbage, red cabbage, and carrots to the bowl and toss thoroughly until the vegetables are well coated.
5
Allow the chicken to rest for a few minutes after grilling, then slice it into strips.
6
Serve the sliced chicken immediately over the chilled, crunchy slaw for a fresh and filling lunch.