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 chicken breast grilled with lemon and herbs, served over a vibrant cabbage and carrot slaw tossed in a zesty Greek yogurt dressing for a satisfying crunch.

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NUTRITION

259kcal
Protein
34.6g
Fat
8.5g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1 cup shredded Green Cabbage

1/4 cup shredded Carrots

2 tbsp Non-fat Greek Yogurt

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tsp Extra Virgin Olive Oil

1/2 tsp Honey

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a squeeze of fresh lemon juice.

  • 2

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

  • 3

    While the chicken is grilling, whisk together the Greek yogurt, apple cider vinegar, Dijon mustard, olive oil, and honey in a large mixing bowl until the dressing is smooth.

  • 4

    Add the shredded green cabbage and carrots to the bowl and toss thoroughly to ensure all the vegetables are evenly coated in the dressing.

  • 5

    Allow the slaw to sit for at least 5 minutes so the flavors can meld and the cabbage softens slightly.

  • 6

    Slice the grilled chicken into thin strips and serve immediately on top of 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 chicken breast grilled with lemon and herbs, served over a vibrant cabbage and carrot slaw tossed in a zesty Greek yogurt dressing for a satisfying crunch.

NUTRITION

259kcal
Protein
34.6g
Fat
8.5g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1 cup shredded Green Cabbage

1/4 cup shredded Carrots

2 tbsp Non-fat Greek Yogurt

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tsp Extra Virgin Olive Oil

1/2 tsp Honey

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a squeeze of fresh lemon juice.

  • 2

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

  • 3

    While the chicken is grilling, whisk together the Greek yogurt, apple cider vinegar, Dijon mustard, olive oil, and honey in a large mixing bowl until the dressing is smooth.

  • 4

    Add the shredded green cabbage and carrots to the bowl and toss thoroughly to ensure all the vegetables are evenly coated in the dressing.

  • 5

    Allow the slaw to sit for at least 5 minutes so the flavors can meld and the cabbage softens slightly.

  • 6

    Slice the grilled chicken into thin strips and serve immediately on top of the chilled, crunchy slaw.