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 simple herbs, served alongside a zesty Greek yogurt and apple cider slaw with a satisfyingly crisp crunch.

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NUTRITION

366kcal
Protein
42.5g
Fat
17.6g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

5.8 oz Chicken Breast

1.1 cups shredded Green Cabbage

1/4 cup shredded Carrots

2 tbsp Non-fat Greek Yogurt

1 tbsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tbsp sliced Green Onions

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PREPARATION

  • 1

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

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly coat with oil spray.

  • 3

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

  • 4

    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.

  • 5

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

  • 6

    Let the chicken rest for 3 minutes before slicing it into strips.

  • 7

    Plate the crunchy slaw and top with the sliced grilled chicken, garnishing with fresh green onions.

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 simple herbs, served alongside a zesty Greek yogurt and apple cider slaw with a satisfyingly crisp crunch.

NUTRITION

366kcal
Protein
42.5g
Fat
17.6g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

5.8 oz Chicken Breast

1.1 cups shredded Green Cabbage

1/4 cup shredded Carrots

2 tbsp Non-fat Greek Yogurt

1 tbsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tbsp sliced Green Onions

PREPARATION

  • 1

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

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly coat with oil spray.

  • 3

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

  • 4

    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.

  • 5

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

  • 6

    Let the chicken rest for 3 minutes before slicing it into strips.

  • 7

    Plate the crunchy slaw and top with the sliced grilled chicken, garnishing with fresh green onions.