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

Herb-marinated chicken breast grilled to perfection and served over a colorful cabbage and carrot slaw tossed in a zesty Greek yogurt dressing for a refreshing crunch.

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NUTRITION

275kcal
Protein
35.9g
Fat
9.1g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

2 tbsp Non-fat Plain Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast with a pinch of sea salt, cracked black pepper, and dried oregano.

  • 3

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

  • 4

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

  • 5

    Add the shredded cabbage and carrots to the bowl and toss thoroughly until the vegetables are evenly coated.

  • 6

    Remove the chicken from the grill and let it rest for 3 minutes before slicing it into strips.

  • 7

    Plate the chilled cabbage slaw and top with the warm sliced chicken breast to serve.

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

Herb-marinated chicken breast grilled to perfection and served over a colorful cabbage and carrot slaw tossed in a zesty Greek yogurt dressing for a refreshing crunch.

NUTRITION

275kcal
Protein
35.9g
Fat
9.1g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

2 tbsp Non-fat Plain Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with a pinch of sea salt, cracked black pepper, and dried oregano.

  • 3

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

  • 4

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

  • 5

    Add the shredded cabbage and carrots to the bowl and toss thoroughly until the vegetables are evenly coated.

  • 6

    Remove the chicken from the grill and let it rest for 3 minutes before slicing it into strips.

  • 7

    Plate the chilled cabbage slaw and top with the warm sliced chicken breast to serve.