Name: Grilled Chicken Breast with Crunchy Vegetable Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.1 oz Chicken Breast; 1.5 cups Shredded Green Cabbage; 0.25 cup Shredded Carrots; 0.5 cup Sliced Red Bell Pepper; 2.5 tsp Extra Virgin Olive Oil; 2 tbsp Non-fat Plain Greek Yogurt; 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 chicken breast grilled to perfection and served over a colorful cabbage slaw tossed in a tangy yogurt dressing for a satisfying crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

38.8g

Fat

15.7g

Carbs

13.1g

SERVINGS

1 serving

INGREDIENTS

5.1 oz Chicken Breast

1.5 cups Shredded Green Cabbage

0.25 cup Shredded Carrots

0.5 cup Sliced Red Bell Pepper

2.5 tsp Extra Virgin Olive Oil

2 tbsp Non-fat Plain Greek Yogurt

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

Try 7 days free, then $12.99 / mo.

PREPARATION

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