Grilled Chicken Breast with Crunchy Cabbage Slaw and Greek Yogurt Dressing

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 and Greek Yogurt Dressing

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw and Greek Yogurt Dressing

Tender chicken breast grilled to perfection and served over a vibrant cabbage slaw tossed in a creamy, herb-flecked yogurt dressing with a toasted pumpkin seed finish.

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NUTRITION

409kcal
Protein
50.8g
Fat
16g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 cup Nonfat Greek Yogurt

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Pumpkin Seeds

1 tablespoon Lemon Juice

1 teaspoon Apple Cider Vinegar

0.5 teaspoon Dried Dill

0.25 teaspoon Garlic Powder

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PREPARATION

  • 1

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

  • 2

    Heat one teaspoon of olive oil in a grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken cooks, whisk together the Greek yogurt, lemon juice, apple cider vinegar, remaining teaspoon of olive oil, dried dill, and garlic powder in a small bowl to create the dressing.

  • 4

    In a large mixing bowl, combine the shredded green and red cabbage.

  • 5

    Pour the yogurt dressing over the cabbage and toss thoroughly until every strand is well-coated.

  • 6

    Slice the grilled chicken into strips.

  • 7

    Plate the crunchy slaw, top with the sliced chicken, and garnish with pumpkin seeds for an extra toasted crunch.

Grilled Chicken Breast with Crunchy Cabbage Slaw and Greek Yogurt Dressing

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 and Greek Yogurt Dressing

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw and Greek Yogurt Dressing

Tender chicken breast grilled to perfection and served over a vibrant cabbage slaw tossed in a creamy, herb-flecked yogurt dressing with a toasted pumpkin seed finish.

NUTRITION

409kcal
Protein
50.8g
Fat
16g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 cup Nonfat Greek Yogurt

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Pumpkin Seeds

1 tablespoon Lemon Juice

1 teaspoon Apple Cider Vinegar

0.5 teaspoon Dried Dill

0.25 teaspoon Garlic Powder

PREPARATION

  • 1

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

  • 2

    Heat one teaspoon of olive oil in a grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken cooks, whisk together the Greek yogurt, lemon juice, apple cider vinegar, remaining teaspoon of olive oil, dried dill, and garlic powder in a small bowl to create the dressing.

  • 4

    In a large mixing bowl, combine the shredded green and red cabbage.

  • 5

    Pour the yogurt dressing over the cabbage and toss thoroughly until every strand is well-coated.

  • 6

    Slice the grilled chicken into strips.

  • 7

    Plate the crunchy slaw, top with the sliced chicken, and garnish with pumpkin seeds for an extra toasted crunch.