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, served atop a tangy shredded cabbage and carrot slaw for a refreshing, vibrant crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

247kcal
Protein
32.9g
Fat
8.3g
Carbs
9.9g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Boneless Skinless Chicken Breast

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1 tbsp Nonfat Plain Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

Garlic powder, salt, and black pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the chicken breast with garlic powder, salt, and black pepper on both sides.

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly coat with a small amount of oil spray if needed.

  • 3

    Grill the chicken for 5-7 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 medium bowl to create the dressing.

  • 5

    Add the shredded cabbage and carrots to the bowl with the dressing and toss thoroughly until well-coated.

  • 6

    Remove the chicken from the heat and let it rest for 3 minutes before slicing into strips.

  • 7

    Serve the warm grilled chicken over the chilled cabbage slaw and enjoy immediately.

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, served atop a tangy shredded cabbage and carrot slaw for a refreshing, vibrant crunch.

NUTRITION

247kcal
Protein
32.9g
Fat
8.3g
Carbs
9.9g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Boneless Skinless Chicken Breast

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1 tbsp Nonfat Plain Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

Garlic powder, salt, and black pepper to taste

PREPARATION

  • 1

    Season the chicken breast with garlic powder, salt, and black pepper on both sides.

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly coat with a small amount of oil spray if needed.

  • 3

    Grill the chicken for 5-7 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 medium bowl to create the dressing.

  • 5

    Add the shredded cabbage and carrots to the bowl with the dressing and toss thoroughly until well-coated.

  • 6

    Remove the chicken from the heat and let it rest for 3 minutes before slicing into strips.

  • 7

    Serve the warm grilled chicken over the chilled cabbage slaw and enjoy immediately.