Name: Grilled Chicken Breast with Crunchy Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.6 ounces Chicken Breast; 2 cups Shredded Green Cabbage; 1/4 cup Shredded Carrots; 0.5 tablespoon Extra Virgin Olive Oil; 2 tablespoons Non-fat Greek Yogurt; 1 tablespoon Apple Cider Vinegar; 1 teaspoon 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 grilled chicken breast served over a vibrant mix of shredded cabbage and carrots tossed in a zesty Dijon dressing, finished with a satisfyingly crisp crunch.

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NUTRITION

Protein

42.2g

Fat

11.8g

Carbs

12.4g

SERVINGS

1 serving

INGREDIENTS

5.6 ounces Chicken Breast

2 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

0.5 tablespoon Extra Virgin Olive Oil

2 tablespoons Non-fat Greek Yogurt

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

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PREPARATION

1
Pat the chicken breast dry and season both sides with sea salt and cracked black pepper.
2
Heat a grill pan over medium-high heat and lightly coat with a small amount of the olive oil.
3
Grill the chicken for approximately 6 minutes per side until the internal temperature reaches 165°F.
4
Whisk together the Greek yogurt, apple cider vinegar, Dijon mustard, and remaining olive oil in a large mixing bowl.
5
Add the shredded cabbage and carrots to the bowl and toss thoroughly until the vegetables are well coated in the dressing.
6
Slice the grilled chicken into thin strips and serve immediately over the bed of chilled, crunchy slaw.