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

Tender grilled chicken breast seasoned with garlic and herbs, served over a zesty apple cider vinegar and Greek yogurt slaw with a satisfyingly crisp crunch.

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NUTRITION

342kcal
Protein
39g
Fat
13.3g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

1.5 cups shredded Green Cabbage

1/4 cup shredded Carrots

1 tablespoon Nonfat Greek Yogurt

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Honey

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and a pinch of garlic powder on both sides.

  • 3

    Place the chicken on the grill and cook for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, finely shred the cabbage and carrots into a large mixing bowl.

  • 5

    In a small bowl, whisk together the Greek yogurt, olive oil, apple cider vinegar, honey, and Dijon mustard until smooth.

  • 6

    Pour the dressing over the cabbage and carrots, tossing well to ensure every bit is coated and crisp.

  • 7

    Let the chicken rest for 5 minutes before slicing it into thin strips.

  • 8

    Serve the warm sliced chicken over the chilled, crunchy 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

Tender grilled chicken breast seasoned with garlic and herbs, served over a zesty apple cider vinegar and Greek yogurt slaw with a satisfyingly crisp crunch.

NUTRITION

342kcal
Protein
39g
Fat
13.3g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

1.5 cups shredded Green Cabbage

1/4 cup shredded Carrots

1 tablespoon Nonfat Greek Yogurt

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Honey

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and a pinch of garlic powder on both sides.

  • 3

    Place the chicken on the grill and cook for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, finely shred the cabbage and carrots into a large mixing bowl.

  • 5

    In a small bowl, whisk together the Greek yogurt, olive oil, apple cider vinegar, honey, and Dijon mustard until smooth.

  • 6

    Pour the dressing over the cabbage and carrots, tossing well to ensure every bit is coated and crisp.

  • 7

    Let the chicken rest for 5 minutes before slicing it into thin strips.

  • 8

    Serve the warm sliced chicken over the chilled, crunchy slaw.