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-grilled chicken breast served over a shredded cabbage and carrot slaw tossed in a zesty Greek yogurt dressing with a satisfying crunch.

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NUTRITION

391kcal
Protein
43.1g
Fat
17g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

150g Boneless Skinless Chicken Breast

150g Shredded Green Cabbage

50g Shredded Carrots

15g Sunflower Seeds

1 tsp Avocado Oil

30g Nonfat Greek Yogurt

1 tbsp Apple Cider Vinegar

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PREPARATION

  • 1

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

  • 2

    Heat a grill pan or outdoor grill over medium-high heat and lightly coat with half of the avocado oil.

  • 3

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

  • 4

    While the chicken is grilling, whisk together the Greek yogurt, apple cider vinegar, remaining avocado oil, and a teaspoon of Dijon mustard in a large bowl.

  • 5

    Add the shredded cabbage and carrots to the bowl and toss thoroughly to coat with the dressing.

  • 6

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

  • 7

    Plate the crunchy slaw, top with the sliced grilled chicken, and garnish with sunflower seeds.

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-grilled chicken breast served over a shredded cabbage and carrot slaw tossed in a zesty Greek yogurt dressing with a satisfying crunch.

NUTRITION

391kcal
Protein
43.1g
Fat
17g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

150g Boneless Skinless Chicken Breast

150g Shredded Green Cabbage

50g Shredded Carrots

15g Sunflower Seeds

1 tsp Avocado Oil

30g Nonfat Greek Yogurt

1 tbsp Apple Cider Vinegar

PREPARATION

  • 1

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

  • 2

    Heat a grill pan or outdoor grill over medium-high heat and lightly coat with half of the avocado oil.

  • 3

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

  • 4

    While the chicken is grilling, whisk together the Greek yogurt, apple cider vinegar, remaining avocado oil, and a teaspoon of Dijon mustard in a large bowl.

  • 5

    Add the shredded cabbage and carrots to the bowl and toss thoroughly to coat with the dressing.

  • 6

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

  • 7

    Plate the crunchy slaw, top with the sliced grilled chicken, and garnish with sunflower seeds.