Name: Grilled Chicken Breast with Crunchy Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 ounces Chicken Breast; 1 cup Green Cabbage, shredded; 0.5 cup Red Cabbage, shredded; 2 tablespoons Carrots, shredded; 1 tablespoon Non-fat Greek Yogurt; 1 tablespoon Apple Cider Vinegar; 1 teaspoon Dijon Mustard; 0.25 teaspoon Garlic Powder

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw

Herb-marinated chicken breast grilled until juicy and served over a tangy, vinegar-based slaw for a satisfyingly crisp finish.

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NUTRITION

Protein

49.5g

Fat

5.5g

Carbs

9.7g

SERVINGS

1 serving

INGREDIENTS

7 ounces Chicken Breast

1 cup Green Cabbage, shredded

0.5 cup Red Cabbage, shredded

2 tablespoons Carrots, shredded

1 tablespoon Non-fat Greek Yogurt

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

0.25 teaspoon Garlic Powder

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PREPARATION

1
Season the chicken breast with garlic powder, salt, and black pepper to taste.
2
Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side until the internal temperature reaches 165°F.
3
While the chicken is grilling, thinly shred the green cabbage, red cabbage, and carrots.
4
In a medium mixing bowl, whisk together the Greek yogurt, apple cider vinegar, and Dijon mustard to create a light dressing.
5
Toss the shredded vegetables with the dressing until they are thoroughly and evenly coated.
6
Slice the grilled chicken into strips and serve it immediately over the chilled, crunchy slaw.