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; 1.5 cups Shredded Cabbage; 1/4 cup Shredded Carrots; 2 tbsp Non-fat Greek Yogurt; 2 tsp Extra Virgin Olive Oil; 1 tsp Honey; 1 tbsp Sunflower Seeds; 1 tbsp Lemon Juice; 1 clove Garlic

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 chicken breast grilled with lemon and herbs, served over a colorful cabbage and carrot slaw tossed in a zesty, creamy dressing with toasted sunflower seeds.

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NUTRITION

Protein

42.4g

Fat

17.3g

Carbs

19.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1.5 cups Shredded Cabbage

1/4 cup Shredded Carrots

2 tbsp Non-fat Greek Yogurt

2 tsp Extra Virgin Olive Oil

1 tsp Honey

1 tbsp Sunflower Seeds

1 tbsp Lemon Juice

1 clove Garlic

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PREPARATION

1
Season the chicken breast with salt, pepper, and a touch of dried oregano.
2
Heat a grill or skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
3
While the chicken cooks, combine the shredded cabbage and carrots in a large mixing bowl.
4
In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, honey, and minced garlic until smooth.
5
Pour the dressing over the cabbage mixture and toss thoroughly to ensure every piece is coated.
6
Once the chicken is done, let it rest for 3 minutes before slicing it into thin strips.
7
Plate the crunchy slaw and top with the sliced chicken and toasted sunflower seeds.