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

Grilled chicken breast seasoned with garlic and lemon, paired with a shredded cabbage and carrot slaw tossed in a zesty, creamy Greek yogurt dressing.

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NUTRITION

314kcal
Protein
50.4g
Fat
5.2g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

6.35 oz Chicken Breast

1 cup shredded Green Cabbage

1 cup shredded Red Cabbage

1/4 cup shredded Carrots

1/4 cup Non-fat Greek Yogurt

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1/4 tsp Garlic Powder

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PREPARATION

  • 1

    Season the chicken breast with garlic powder, salt, and pepper.

  • 2

    Grill the chicken over medium-high heat for 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 3

    In a large mixing bowl, combine the shredded green cabbage, red cabbage, and carrots.

  • 4

    Whisk together the Greek yogurt, apple cider vinegar, and Dijon mustard in a small bowl to create the dressing.

  • 5

    Pour the dressing over the cabbage mixture and toss until the vegetables are thoroughly coated.

  • 6

    Slice the warm grilled chicken into strips and serve immediately over the chilled, creamy 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

Grilled chicken breast seasoned with garlic and lemon, paired with a shredded cabbage and carrot slaw tossed in a zesty, creamy Greek yogurt dressing.

NUTRITION

314kcal
Protein
50.4g
Fat
5.2g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

6.35 oz Chicken Breast

1 cup shredded Green Cabbage

1 cup shredded Red Cabbage

1/4 cup shredded Carrots

1/4 cup Non-fat Greek Yogurt

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1/4 tsp Garlic Powder

PREPARATION

  • 1

    Season the chicken breast with garlic powder, salt, and pepper.

  • 2

    Grill the chicken over medium-high heat for 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 3

    In a large mixing bowl, combine the shredded green cabbage, red cabbage, and carrots.

  • 4

    Whisk together the Greek yogurt, apple cider vinegar, and Dijon mustard in a small bowl to create the dressing.

  • 5

    Pour the dressing over the cabbage mixture and toss until the vegetables are thoroughly coated.

  • 6

    Slice the warm grilled chicken into strips and serve immediately over the chilled, creamy slaw.