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 over a zesty cabbage and carrot slaw tossed in a tangy vinaigrette for a satisfying crunch.

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NUTRITION

398kcal
Protein
44.6g
Fat
18.9g
Carbs
12.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 cup shredded Carrots

1 tablespoon Extra Virgin Olive Oil

2 tablespoons Non-fat Greek Yogurt

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Grill the chicken for 6-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 4

    In a large mixing bowl, whisk together the olive oil, Greek yogurt, apple cider vinegar, and Dijon mustard until smooth.

  • 5

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

  • 6

    Slice the grilled chicken into strips and serve immediately 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 over a zesty cabbage and carrot slaw tossed in a tangy vinaigrette for a satisfying crunch.

NUTRITION

398kcal
Protein
44.6g
Fat
18.9g
Carbs
12.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 cup shredded Carrots

1 tablespoon Extra Virgin Olive Oil

2 tablespoons Non-fat Greek Yogurt

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

PREPARATION

  • 1

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

  • 2

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

  • 3

    Grill the chicken for 6-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 4

    In a large mixing bowl, whisk together the olive oil, Greek yogurt, apple cider vinegar, and Dijon mustard until smooth.

  • 5

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

  • 6

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