Name: Grilled Chicken Breast with Crunchy Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.9 ounces Grilled 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; 1 teaspoon Olive Oil; 1 tablespoon Sliced Almonds

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

Grilled chicken breast seasoned with garlic and herbs, served over a colorful cabbage and carrot slaw tossed in a tangy yogurt dressing with toasted almonds.

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NUTRITION

Protein

40.6g

Fat

11.7g

Carbs

14.1g

SERVINGS

1 serving

INGREDIENTS

3.9 ounces Grilled 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

1 teaspoon Olive Oil

1 tablespoon Sliced Almonds

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PREPARATION

1
Season the chicken breast with salt, pepper, and garlic powder.
2
Grill the chicken over medium-high heat for 6 minutes per side until it is cooked through and reaches an internal temperature of 165°F.
3
In a small bowl, whisk together the nonfat Greek yogurt, apple cider vinegar, Dijon mustard, and olive oil to create the dressing.
4
In a large mixing bowl, combine the shredded green cabbage, red cabbage, and shredded carrots.
5
Pour the dressing over the cabbage mixture and toss until the vegetables are evenly coated.
6
Slice the grilled chicken into strips and serve it over the cabbage slaw, garnished with sliced almonds.