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, paired with a colorful cabbage slaw tossed in a tangy vinaigrette for a satisfying, refreshing crunch.

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NUTRITION

422kcal
Protein
41.2g
Fat
23.0g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

5.1 oz Chicken Breast

1.5 cups Green Cabbage

0.5 cup Red Cabbage

0.5 cup Carrots

1 tbsp Extra Virgin Olive Oil

2 tbsp Non-fat Greek Yogurt

1 tbsp Sunflower Seeds

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and dried oregano.

  • 2

    Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken cooks, finely shred the green cabbage, red cabbage, and carrots.

  • 4

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

  • 5

    Toss the shredded vegetables with the dressing and top with sunflower seeds for added texture.

  • 6

    Slice the grilled chicken and serve it immediately over the bed of slaw.

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, paired with a colorful cabbage slaw tossed in a tangy vinaigrette for a satisfying, refreshing crunch.

NUTRITION

422kcal
Protein
41.2g
Fat
23.0g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

5.1 oz Chicken Breast

1.5 cups Green Cabbage

0.5 cup Red Cabbage

0.5 cup Carrots

1 tbsp Extra Virgin Olive Oil

2 tbsp Non-fat Greek Yogurt

1 tbsp Sunflower Seeds

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and dried oregano.

  • 2

    Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken cooks, finely shred the green cabbage, red cabbage, and carrots.

  • 4

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

  • 5

    Toss the shredded vegetables with the dressing and top with sunflower seeds for added texture.

  • 6

    Slice the grilled chicken and serve it immediately over the bed of slaw.