Name: Grilled Chicken Breast with Crunchy Vegetable Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 1.5 cups Shredded Cabbage; 0.5 cup Shredded Carrots; 0.5 cup Sliced Red Bell Pepper; 3 tbsp Non-fat Greek Yogurt; 1 tsp Extra Virgin Olive Oil; 1 tbsp Apple Cider Vinegar; 1 tsp Dijon Mustard

Grilled Chicken Breast with Crunchy Vegetable 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 Vegetable Slaw

Tender grilled chicken breast served over a vibrant mix of shredded cabbage and carrots tossed in a zesty Dijon dressing for a satisfying crunch.

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NUTRITION

Protein

39.7g

Fat

Carbs

16.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1.5 cups Shredded Cabbage

0.5 cup Shredded Carrots

0.5 cup Sliced Red Bell Pepper

3 tbsp Non-fat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

1
Season the chicken breast with sea salt, cracked black pepper, and a pinch of garlic powder.
2
Heat a grill pan or outdoor grill over medium-high heat and lightly coat with half of the olive oil.
3
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.
4
While the chicken is cooking, whisk together the Greek yogurt, apple cider vinegar, Dijon mustard, and the remaining olive oil in a large mixing bowl.
5
Add the shredded cabbage, shredded carrots, and sliced bell pepper to the bowl and toss thoroughly until the vegetables are evenly coated in the dressing.
6
Remove the chicken from the grill and let it rest for 3 minutes before slicing into thin strips.
7
Plate the chilled vegetable slaw and top with the warm grilled chicken strips to serve.