Name: Grilled Chicken Breast with Crunchy Vegetable Slaw
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; 0.25 cup shredded Carrots; 0.25 cup sliced Red Bell Pepper; 2 teaspoons Olive Oil; 1 tablespoon Non-fat Greek Yogurt; 0.5 tablespoon Pumpkin Seeds; 1 tablespoon Apple Cider Vinegar; 1 teaspoon Dijon Mustard

Grilled Chicken Breast with Crunchy Vegetable 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 Vegetable Slaw

Tender grilled chicken breast served over a vibrant medley of shredded cabbage and carrots, tossed in a zesty Greek yogurt vinaigrette with a satisfyingly nutty crunch.

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NUTRITION

Protein

34.4g

Fat

15g

Carbs

9.3g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1 cup shredded Green Cabbage

0.25 cup shredded Carrots

0.25 cup sliced Red Bell Pepper

2 teaspoons Olive Oil

1 tablespoon Non-fat Greek Yogurt

0.5 tablespoon Pumpkin Seeds

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

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PREPARATION

1
Season the chicken breast with a pinch of 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
While the chicken rests, thinly shred the cabbage and julienne the carrots and bell peppers.
4
In a small bowl, whisk together the olive oil, apple cider vinegar, Greek yogurt, and Dijon mustard until the dressing is emulsified.
5
Toss the shredded vegetables with the dressing in a large bowl until every piece is well coated.
6
Slice the grilled chicken into thin strips and place them on top of the vegetable slaw.
7
Garnish with pumpkin seeds for an added nutty crunch and serve immediately.