Name: Grilled Chicken Breast with Crunchy Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 1 cup shredded Green Cabbage; 0.5 cup shredded Red Cabbage; 0.25 cup grated Carrots; 2 tbsp Non-fat Greek Yogurt; 1 tsp Extra Virgin Olive Oil; 1 tbsp Apple Cider Vinegar; 1 tsp Dijon Mustard

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 garlic and herbs, served with a tangy, vinegar-based cabbage slaw that adds a satisfyingly crisp crunch.

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NUTRITION

Protein

45.3g

Fat

8.8g

Carbs

11.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 cup grated Carrots

2 tbsp Non-fat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

1
Season the chicken breast with salt, black pepper, and garlic powder to taste.
2
Preheat a grill or grill pan over medium-high heat and lightly coat with a touch of oil spray.
3
Grill the chicken for 6 to 7 minutes per side, or until the internal temperature reaches 165°F.
4
While the chicken is grilling, combine the shredded green cabbage, red cabbage, and grated carrots in a large mixing bowl.
5
In a small separate bowl, whisk together the Greek yogurt, olive oil, apple cider vinegar, and Dijon mustard until smooth.
6
Pour the dressing over the cabbage mixture and toss thoroughly to ensure everything is evenly coated.
7
Let the chicken rest for 3 minutes after grilling, then slice it into thin strips.
8
Plate the chilled, crunchy slaw and top with the warm grilled chicken slices.