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

Lean chicken breast grilled to perfection and served over a vibrant cabbage and carrot slaw tossed in a tangy, creamy dressing for a satisfying crunch.

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NUTRITION

296kcal
Protein
47.6g
Fat
5.4g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 cup shredded Carrots

2 tablespoons Nonfat Greek Yogurt

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and garlic powder to taste.

  • 2

    Grill the chicken over medium-high heat for about 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken grills, finely shred the green cabbage, red cabbage, and carrots.

  • 4

    In a large mixing bowl, whisk together the nonfat Greek yogurt, apple cider vinegar, and Dijon mustard until smooth.

  • 5

    Fold the shredded vegetables into the dressing until they are evenly and thoroughly coated.

  • 6

    Slice the warm grilled chicken and serve it immediately over the chilled, vibrant 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

Lean chicken breast grilled to perfection and served over a vibrant cabbage and carrot slaw tossed in a tangy, creamy dressing for a satisfying crunch.

NUTRITION

296kcal
Protein
47.6g
Fat
5.4g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 cup shredded Carrots

2 tablespoons Nonfat Greek Yogurt

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and garlic powder to taste.

  • 2

    Grill the chicken over medium-high heat for about 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken grills, finely shred the green cabbage, red cabbage, and carrots.

  • 4

    In a large mixing bowl, whisk together the nonfat Greek yogurt, apple cider vinegar, and Dijon mustard until smooth.

  • 5

    Fold the shredded vegetables into the dressing until they are evenly and thoroughly coated.

  • 6

    Slice the warm grilled chicken and serve it immediately over the chilled, vibrant slaw.