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 served over a vibrant mix of shredded cabbage and carrots, tossed in a zesty Greek yogurt dressing for a refreshing crunch.

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NUTRITION

305kcal
Protein
41.8g
Fat
9.2g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

2 cups shredded Green Cabbage

1/4 cup shredded Carrots

3 tbsp Non-fat Plain Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with a pinch of salt, black pepper, and garlic powder.

  • 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 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, whisk together the Greek yogurt, apple cider vinegar, olive oil, and Dijon mustard in a medium bowl to create the dressing.

  • 5

    Add the shredded cabbage and carrots to the bowl and toss thoroughly until the vegetables are evenly coated.

  • 6

    Let the chicken rest for 3 minutes before slicing it into strips.

  • 7

    Plate the crunchy cabbage slaw and top with the sliced grilled chicken.

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 served over a vibrant mix of shredded cabbage and carrots, tossed in a zesty Greek yogurt dressing for a refreshing crunch.

NUTRITION

305kcal
Protein
41.8g
Fat
9.2g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

2 cups shredded Green Cabbage

1/4 cup shredded Carrots

3 tbsp Non-fat Plain Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with a pinch of salt, black pepper, and garlic powder.

  • 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 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, whisk together the Greek yogurt, apple cider vinegar, olive oil, and Dijon mustard in a medium bowl to create the dressing.

  • 5

    Add the shredded cabbage and carrots to the bowl and toss thoroughly until the vegetables are evenly coated.

  • 6

    Let the chicken rest for 3 minutes before slicing it into strips.

  • 7

    Plate the crunchy cabbage slaw and top with the sliced grilled chicken.