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

Chicken breast grilled with lemon and herbs, served over a vibrant cabbage and carrot slaw tossed in a zesty yogurt dressing for a refreshing crunch.

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NUTRITION

399kcal
Protein
42g
Fat
7.1g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/4 cup Nonfat Plain Greek Yogurt

1 cup shredded Green Cabbage

1/2 cup shredded Red Cabbage

1/4 cup shredded Carrots

1 tsp Extra Virgin Olive Oil

1 tsp Honey

1 tbsp Apple Cider Vinegar

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PREPARATION

  • 1

    Season the chicken breast with salt, black pepper, and a pinch of dried oregano.

  • 2

    Heat the olive oil in a grill pan or non-stick skillet over medium-high heat.

  • 3

    Grill the chicken for 6 to 8 minutes per side, or until the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, whisk together the Greek yogurt, apple cider vinegar, and honey in a large mixing bowl to create the dressing.

  • 5

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

  • 6

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

  • 7

    Plate the crunchy cabbage slaw and top with the warm sliced chicken breast.

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

Chicken breast grilled with lemon and herbs, served over a vibrant cabbage and carrot slaw tossed in a zesty yogurt dressing for a refreshing crunch.

NUTRITION

399kcal
Protein
42g
Fat
7.1g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/4 cup Nonfat Plain Greek Yogurt

1 cup shredded Green Cabbage

1/2 cup shredded Red Cabbage

1/4 cup shredded Carrots

1 tsp Extra Virgin Olive Oil

1 tsp Honey

1 tbsp Apple Cider Vinegar

PREPARATION

  • 1

    Season the chicken breast with salt, black pepper, and a pinch of dried oregano.

  • 2

    Heat the olive oil in a grill pan or non-stick skillet over medium-high heat.

  • 3

    Grill the chicken for 6 to 8 minutes per side, or until the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, whisk together the Greek yogurt, apple cider vinegar, and honey in a large mixing bowl to create the dressing.

  • 5

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

  • 6

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

  • 7

    Plate the crunchy cabbage slaw and top with the warm sliced chicken breast.