Name: Grilled Chicken Breast with Crunchy Veggie Slaw and Light Honey Mustard Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Chicken Breast; 150g Shredded Green Cabbage; 40g Shredded Carrots; 30g Non-fat Greek Yogurt; 15g Dijon Mustard; 7g Honey; 10g Extra Virgin Olive Oil; 10g Sunflower Seeds; 1 tbsp Apple Cider Vinegar

Grilled Chicken Breast with Crunchy Veggie Slaw and Light Honey Mustard Dressing

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 Veggie Slaw and Light Honey Mustard Dressing

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

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NUTRITION

Protein

42.8g

Fat

20.2g

Carbs

22.6g

SERVINGS

1 serving

INGREDIENTS

150g Chicken Breast

150g Shredded Green Cabbage

40g Shredded Carrots

30g Non-fat Greek Yogurt

15g Dijon Mustard

7g Honey

10g Extra Virgin Olive Oil

10g Sunflower Seeds

1 tbsp Apple Cider Vinegar

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PREPARATION

1
Season the chicken breast with salt, pepper, and a pinch of garlic powder.
2
Heat half of the olive oil in a grill pan or skillet over medium-high heat.
3
Grill the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
4
While the chicken is cooking, prepare the dressing by whisking together the Greek yogurt, Dijon mustard, honey, apple cider vinegar, and the remaining olive oil in a small bowl.
5
Place the shredded cabbage and carrots in a large mixing bowl.
6
Pour the dressing over the vegetables and toss thoroughly to ensure even coating.
7
Let the chicken rest for 3 minutes after cooking, then slice into strips.
8
Serve the sliced chicken over the bed of slaw and top with sunflower seeds for a toasted finish.