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.

Grilled Chicken Breast with Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw

Juicy grilled chicken breast seasoned with garlic and herbs, served over a vibrant cabbage and carrot slaw with a tangy, creamy dressing.

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NUTRITION

398kcal
Protein
41.2g
Fat
17.9g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 cups Shredded Green Cabbage

1/2 cup Shredded Carrots

1/4 cup Non-fat Greek Yogurt

1 tbsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1/2 tsp Garlic Powder

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PREPARATION

  • 1

    Season the chicken breast evenly with garlic powder, salt, and black pepper.

  • 2

    Grill the chicken over medium-high heat for approximately 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, whisk together the Greek yogurt, olive oil, apple cider vinegar, and Dijon mustard in a large mixing bowl to create the dressing.

  • 4

    Add the shredded cabbage and carrots to the bowl with the dressing and toss until the vegetables are thoroughly and evenly coated.

  • 5

    Remove the chicken from the grill and let it rest for 5 minutes to lock in the juices.

  • 6

    Slice the chicken into thin strips and serve immediately over the chilled, crunchy slaw.

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.

Grilled Chicken Breast with Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw

Juicy grilled chicken breast seasoned with garlic and herbs, served over a vibrant cabbage and carrot slaw with a tangy, creamy dressing.

NUTRITION

398kcal
Protein
41.2g
Fat
17.9g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 cups Shredded Green Cabbage

1/2 cup Shredded Carrots

1/4 cup Non-fat Greek Yogurt

1 tbsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1/2 tsp Garlic Powder

PREPARATION

  • 1

    Season the chicken breast evenly with garlic powder, salt, and black pepper.

  • 2

    Grill the chicken over medium-high heat for approximately 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, whisk together the Greek yogurt, olive oil, apple cider vinegar, and Dijon mustard in a large mixing bowl to create the dressing.

  • 4

    Add the shredded cabbage and carrots to the bowl with the dressing and toss until the vegetables are thoroughly and evenly coated.

  • 5

    Remove the chicken from the grill and let it rest for 5 minutes to lock in the juices.

  • 6

    Slice the chicken into thin strips and serve immediately over the chilled, crunchy slaw.