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 served over a vibrant mix of shredded cabbage and carrots, tossed in a zesty probiotic-rich yogurt dressing and finished with toasted pepitas.

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NUTRITION

291kcal
Protein
33.3g
Fat
13.5g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

4.25 oz Chicken Breast

1.5 cups Shredded Cabbage

1/4 cup Shredded Carrots

2 tsp Olive Oil

2 tbsp Non-fat Greek Yogurt

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tsp Pumpkin Seeds

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PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and garlic powder.

  • 2

    Grill the chicken over medium-high heat for about 6 minutes per side until the internal temperature reaches 165°F.

  • 3

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

  • 4

    Add the shredded cabbage and carrots to the bowl and toss thoroughly until the vegetables are well coated.

  • 5

    Slice the grilled chicken into thin strips against the grain.

  • 6

    Place the crunchy slaw in a serving bowl, top with the warm chicken strips, and finish with a sprinkle of toasted pepitas.

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 served over a vibrant mix of shredded cabbage and carrots, tossed in a zesty probiotic-rich yogurt dressing and finished with toasted pepitas.

NUTRITION

291kcal
Protein
33.3g
Fat
13.5g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

4.25 oz Chicken Breast

1.5 cups Shredded Cabbage

1/4 cup Shredded Carrots

2 tsp Olive Oil

2 tbsp Non-fat Greek Yogurt

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tsp Pumpkin Seeds

PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and garlic powder.

  • 2

    Grill the chicken over medium-high heat for about 6 minutes per side until the internal temperature reaches 165°F.

  • 3

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

  • 4

    Add the shredded cabbage and carrots to the bowl and toss thoroughly until the vegetables are well coated.

  • 5

    Slice the grilled chicken into thin strips against the grain.

  • 6

    Place the crunchy slaw in a serving bowl, top with the warm chicken strips, and finish with a sprinkle of toasted pepitas.