Name: Grilled Chicken Breast with Crunchy Cabbage Slaw and Greek Yogurt Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.8 ounces Chicken Breast; 1/3 cup Non-fat Greek Yogurt; 1.5 cups Shredded Cabbage; 1/4 cup Shredded Carrots; 1 teaspoon Olive Oil; 1/4 Avocado; 1 tablespoon Sunflower Seeds; 1 tablespoon Lemon Juice; 1 teaspoon Dijon Mustard

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw and Greek Yogurt Dressing

Tender grilled chicken breast served over a vibrant mix of shredded cabbage and carrots, tossed in a creamy lemon-yogurt dressing and finished with toasted sunflower seeds.

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NUTRITION

Protein

43.8g

Fat

18.3g

Carbs

19.4g

SERVINGS

1 serving

INGREDIENTS

4.8 ounces Chicken Breast

1/3 cup Non-fat Greek Yogurt

1.5 cups Shredded Cabbage

1/4 cup Shredded Carrots

1 teaspoon Olive Oil

1/4 Avocado

1 tablespoon Sunflower Seeds

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

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PREPARATION

1
Season the chicken breast with salt, pepper, and a pinch of garlic powder.
2
Grill the chicken over medium-high heat for approximately 6 minutes per side until the internal temperature reaches 165°F.
3
In a small mixing bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, and olive oil to create a smooth dressing.
4
Combine the shredded cabbage and carrots in a large bowl, then pour the dressing over and toss until thoroughly coated.
5
Slice the grilled chicken into strips and arrange them on top of the cabbage slaw.
6
Garnish with sliced avocado and toasted sunflower seeds for a satisfying, nutty crunch.