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 ounces Chicken Breast; 2 cups shredded Green Cabbage; 1/4 cup shredded Carrots; 2 teaspoons Avocado Oil; 1.5 tablespoons Sliced Almonds; 2 tablespoons Non-fat Greek Yogurt; 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

Lemon-herb marinated chicken breast grilled until juicy and served over a tangy, fiber-rich cabbage and almond slaw for a satisfyingly crisp finish.

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NUTRITION

Protein

42.8g

Fat

18.5g

Carbs

14.9g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

2 cups shredded Green Cabbage

1/4 cup shredded Carrots

2 teaspoons Avocado Oil

1.5 tablespoons Sliced Almonds

2 tablespoons Non-fat Greek Yogurt

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
Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side until the internal temperature reaches 165°F.
3
While the chicken is grilling, place the shredded cabbage and carrots in a large mixing bowl.
4
In a small jar or bowl, whisk together the Greek yogurt, avocado oil, apple cider vinegar, and Dijon mustard to create the dressing.
5
Pour the dressing over the vegetable mixture and toss thoroughly to ensure everything is coated.
6
Slice the grilled chicken into strips and serve immediately over the slaw, garnished with sliced almonds.