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 garlic and herbs, served alongside a vibrant cabbage and carrot slaw tossed in a zesty Dijon dressing for a satisfying crunch.

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NUTRITION

381kcal
Protein
54.8g
Fat
10.7g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Chicken Breast

1 cup shredded Green Cabbage

1 cup shredded Red Cabbage

0.5 cup shredded Carrots

1 tbsp Non-fat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tsp Garlic Powder

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PREPARATION

  • 1

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

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly coat with a small amount of oil spray if needed.

  • 3

    Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, whisk together the Greek yogurt, olive oil, apple cider vinegar, and Dijon mustard in a large bowl to create the dressing.

  • 5

    Add the shredded green cabbage, red cabbage, and carrots to the bowl and toss thoroughly to coat.

  • 6

    Let the chicken rest for 3 minutes after cooking, then slice into strips.

  • 7

    Serve the warm grilled 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 chicken breast grilled with garlic and herbs, served alongside a vibrant cabbage and carrot slaw tossed in a zesty Dijon dressing for a satisfying crunch.

NUTRITION

381kcal
Protein
54.8g
Fat
10.7g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Chicken Breast

1 cup shredded Green Cabbage

1 cup shredded Red Cabbage

0.5 cup shredded Carrots

1 tbsp Non-fat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tsp Garlic Powder

PREPARATION

  • 1

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

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly coat with a small amount of oil spray if needed.

  • 3

    Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, whisk together the Greek yogurt, olive oil, apple cider vinegar, and Dijon mustard in a large bowl to create the dressing.

  • 5

    Add the shredded green cabbage, red cabbage, and carrots to the bowl and toss thoroughly to coat.

  • 6

    Let the chicken rest for 3 minutes after cooking, then slice into strips.

  • 7

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