Name: Grilled Chicken Breast with Crunchy Cabbage Slaw and Greek Yogurt Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 ounces Chicken Breast; 1 cup shredded Green Cabbage; 1 cup shredded Red Cabbage; 0.25 cup shredded Carrots; 0.33 cup Non-fat Greek Yogurt; 0.25 medium Avocado; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Apple Cider Vinegar; 1 teaspoon Honey; 1 teaspoon Dijon Mustard; 0.5 teaspoon Garlic Powder

Grilled Chicken Breast with Crunchy Cabbage Slaw and Greek Yogurt Dressing

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 and Greek Yogurt Dressing

Lemon-herb grilled chicken breast served over a vibrant bed of shredded cabbage and carrots, tossed in a creamy Greek yogurt dressing for a satisfyingly crisp finish.

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NUTRITION

Protein

40.5g

Fat

18.3g

Carbs

24.3g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1 cup shredded Green Cabbage

1 cup shredded Red Cabbage

0.25 cup shredded Carrots

0.33 cup Non-fat Greek Yogurt

0.25 medium Avocado

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Honey

1 teaspoon Dijon Mustard

0.5 teaspoon Garlic Powder

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PREPARATION

1
Season the chicken breast with garlic powder, sea salt, and black pepper.
2
Grill the chicken over medium-high heat 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, honey, Dijon mustard, and olive oil until smooth.
4
Combine the shredded green cabbage, red cabbage, and carrots in a large mixing bowl.
5
Pour the dressing over the cabbage mixture and toss thoroughly to coat.
6
Slice the grilled chicken into strips and place them atop the slaw.
7
Garnish with fresh avocado slices and a crack of black pepper.