Name: Grilled Chicken Breast with Crunchy Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken Breast; 2 cups shredded Green Cabbage; 1/4 cup shredded Carrots; 1 tbsp Extra Virgin Olive Oil; 1 tbsp Sliced Almonds; 2 tbsp Nonfat Greek Yogurt; 1 tbsp Apple Cider Vinegar; 1 tsp 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 seasoned with herbs, served over a colorful cabbage and carrot slaw tossed in a zesty Dijon vinaigrette with toasted almonds.

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NUTRITION

Protein

43.4g

Fat

21.8g

Carbs

14.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

2 cups shredded Green Cabbage

1/4 cup shredded Carrots

1 tbsp Extra Virgin Olive Oil

1 tbsp Sliced Almonds

2 tbsp Nonfat Greek Yogurt

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

1
Season the chicken breast with salt, black pepper, and a pinch of dried oregano.
2
Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.
3
While the chicken is grilling, combine the shredded cabbage and carrots in a large mixing bowl.
4
In a small bowl, whisk together the olive oil, Greek yogurt, apple cider vinegar, and Dijon mustard to create the dressing.
5
Pour the dressing over the cabbage mixture and toss thoroughly to coat.
6
Allow the grilled chicken to rest for 3 minutes before slicing it into thin strips.
7
Serve the sliced chicken over the slaw and top with toasted sliced almonds for extra crunch.