Name: Grilled Chicken Breast with Crunchy Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.3 oz Chicken Breast; 1.5 cups Green Cabbage, shredded; 0.5 cup Red Cabbage, shredded; 0.25 cup Shredded Carrots; 1 tbsp Extra Virgin Olive Oil; 3 tbsp Non-fat Greek Yogurt; 1 tbsp Pumpkin Seeds; 1 tbsp Apple Cider Vinegar; 0.5 tsp Honey; 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

Herb-marinated chicken breast grilled to juicy perfection, served over a zesty Greek yogurt and apple cider vinegar slaw with toasted pumpkin seeds.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

43.1g

Fat

22.1g

Carbs

17.1g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

1.5 cups Green Cabbage, shredded

0.5 cup Red Cabbage, shredded

0.25 cup Shredded Carrots

1 tbsp Extra Virgin Olive Oil

3 tbsp Non-fat Greek Yogurt

1 tbsp Pumpkin Seeds

1 tbsp Apple Cider Vinegar

0.5 tsp Honey

1 tsp Dijon Mustard

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the chicken breast with salt, pepper, and a small drizzle of the olive oil.
2
Grill the chicken over medium-high heat for approximately 6-7 minutes per side until the internal temperature reaches 165°F.
3
While the chicken is grilling, prepare the dressing by whisking together the Greek yogurt, remaining olive oil, apple cider vinegar, Dijon mustard, and honey in a large mixing bowl.
4
Add the shredded green cabbage, red cabbage, and carrots to the bowl and toss thoroughly until the vegetables are evenly coated with the dressing.
5
Slice the grilled chicken into strips and serve on top of the cabbage slaw, finishing the dish with a sprinkle of toasted pumpkin seeds.