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 herbs, served alongside a vibrant cabbage and carrot slaw tossed in a zesty dressing for a refreshing crunch.

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NUTRITION

301kcal
Protein
41.4g
Fat
8.9g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

2 cups Shredded Cabbage

1/4 cup Shredded Carrots

2 tbsp Non-fat Greek Yogurt

1 tsp Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and dried oregano.

  • 2

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

  • 3

    Grill the chicken for 6-7 minutes per side until cooked through and golden brown.

  • 4

    In a large mixing bowl, whisk together the Greek yogurt, apple cider vinegar, and Dijon mustard to create the dressing.

  • 5

    Add the shredded cabbage and carrots to the bowl, tossing well to ensure every piece is coated.

  • 6

    Let the chicken rest for 3 minutes, then slice into strips.

  • 7

    Serve the warm grilled chicken over the chilled, crunchy slaw.

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 herbs, served alongside a vibrant cabbage and carrot slaw tossed in a zesty dressing for a refreshing crunch.

NUTRITION

301kcal
Protein
41.4g
Fat
8.9g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

2 cups Shredded Cabbage

1/4 cup Shredded Carrots

2 tbsp Non-fat Greek Yogurt

1 tsp Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and dried oregano.

  • 2

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

  • 3

    Grill the chicken for 6-7 minutes per side until cooked through and golden brown.

  • 4

    In a large mixing bowl, whisk together the Greek yogurt, apple cider vinegar, and Dijon mustard to create the dressing.

  • 5

    Add the shredded cabbage and carrots to the bowl, tossing well to ensure every piece is coated.

  • 6

    Let the chicken rest for 3 minutes, then slice into strips.

  • 7

    Serve the warm grilled chicken over the chilled, crunchy slaw.