Name: Grilled Chicken Breast with Crunchy Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.3 ounces Chicken Breast; 1 cup shredded Green Cabbage; 1 cup shredded Red Cabbage; 1/4 cup shredded Carrots; 1.5 teaspoons Extra Virgin Olive Oil; 2 tablespoons Nonfat Greek Yogurt; 1 teaspoon Honey; 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

Grilled chicken breast served over a vibrant mix of shredded cabbage and carrots, tossed in a tangy Greek yogurt dressing for a satisfyingly crunchy finish.

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NUTRITION

Protein

40.1g

Fat

11.4g

Carbs

19.5g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Chicken Breast

1 cup shredded Green Cabbage

1 cup shredded Red Cabbage

1/4 cup shredded Carrots

1.5 teaspoons Extra Virgin Olive Oil

2 tablespoons Nonfat Greek Yogurt

1 teaspoon Honey

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

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PREPARATION

1
Season the chicken breast with salt, pepper, and a squeeze of fresh lemon juice.
2
Preheat a grill or grill pan 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 is grilling, prepare the dressing by whisking together the Greek yogurt, olive oil, apple cider vinegar, honey, and Dijon mustard in a large mixing bowl.
4
Add the shredded green cabbage, red cabbage, and carrots to the bowl with the dressing.
5
Toss the vegetables thoroughly until they are evenly coated in the creamy dressing.
6
Once the chicken is cooked, let it rest for 3 minutes before slicing it into thin strips.
7
Plate the crunchy slaw and top it with the warm sliced grilled chicken.