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

Tender chicken breast grilled with garlic and herbs, served over a vibrant cabbage and carrot slaw tossed in a zesty, creamy dressing for a satisfying crunch.

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NUTRITION

324kcal
Protein
34g
Fat
12.7g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 cups shredded Green Cabbage

1/2 cup shredded Red Cabbage

1/4 cup shredded Carrots

2 tsp Extra Virgin Olive Oil

2 tbsp Non-fat Greek Yogurt

1 tsp Honey

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and garlic powder to taste.

  • 2

    Heat a grill or grill pan over medium-high heat and lightly coat with a small amount of the olive oil.

  • 3

    Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, prepare the dressing by whisking together the Greek yogurt, remaining olive oil, apple cider vinegar, honey, and Dijon mustard in a large mixing bowl.

  • 5

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

  • 6

    Once the chicken is finished, let it rest for 3 minutes before slicing it into thin strips.

  • 7

    Plate the crunchy cabbage slaw and top with the warm grilled chicken strips to serve.

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

Tender chicken breast grilled with garlic and herbs, served over a vibrant cabbage and carrot slaw tossed in a zesty, creamy dressing for a satisfying crunch.

NUTRITION

324kcal
Protein
34g
Fat
12.7g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 cups shredded Green Cabbage

1/2 cup shredded Red Cabbage

1/4 cup shredded Carrots

2 tsp Extra Virgin Olive Oil

2 tbsp Non-fat Greek Yogurt

1 tsp Honey

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and garlic powder to taste.

  • 2

    Heat a grill or grill pan over medium-high heat and lightly coat with a small amount of the olive oil.

  • 3

    Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, prepare the dressing by whisking together the Greek yogurt, remaining olive oil, apple cider vinegar, honey, and Dijon mustard in a large mixing bowl.

  • 5

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

  • 6

    Once the chicken is finished, let it rest for 3 minutes before slicing it into thin strips.

  • 7

    Plate the crunchy cabbage slaw and top with the warm grilled chicken strips to serve.