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 Green Cabbage, shredded; 0.5 cup Red Cabbage, shredded; 0.25 cup Shredded Carrots; 1.5 tsp Extra Virgin Olive Oil; 2 tbsp Non-fat Greek Yogurt; 1 tbsp Apple Cider Vinegar; 1 tsp Sunflower Seeds; 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 over a vibrant cabbage and carrot slaw tossed in a zesty, creamy dressing.

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NUTRITION

Protein

41.5g

Fat

14g

Carbs

13.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1.5 cups Green Cabbage, shredded

0.5 cup Red Cabbage, shredded

0.25 cup Shredded Carrots

1.5 tsp Extra Virgin Olive Oil

2 tbsp Non-fat Greek Yogurt

1 tbsp Apple Cider Vinegar

1 tsp Sunflower Seeds

1 tsp Dijon Mustard

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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 over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
3
In a small bowl, whisk together the Greek yogurt, apple cider vinegar, Dijon mustard, and the remaining olive oil to create the dressing.
4
In a large mixing bowl, combine the shredded green cabbage, red cabbage, and carrots.
5
Pour the dressing over the cabbage mixture and toss thoroughly until every piece is coated.
6
Slice the grilled chicken into strips and serve on top of the slaw, finishing with a sprinkle of sunflower seeds for a toasted crunch.