Name: Grilled Chicken Breast with Crunchy Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 1 cup shredded Green Cabbage; 1 cup shredded Red Cabbage; 1/4 cup shredded Carrots; 1 tbsp Non-fat Greek Yogurt; 1 tsp Extra Virgin Olive Oil; 1 tsp Sunflower Seeds; 1 tbsp Apple Cider Vinegar; 1 tsp Dijon Mustard

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw

Tender grilled chicken breast served over a vibrant mix of shredded cabbage and carrots tossed in a zesty yogurt dressing with a satisfyingly crisp crunch.

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NUTRITION

Protein

43.7g

Fat

10.8g

Carbs

13.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup shredded Green Cabbage

1 cup shredded Red Cabbage

1/4 cup shredded Carrots

1 tbsp Non-fat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 tsp Sunflower Seeds

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

1
Place the chicken breast between two sheets of parchment paper and pound to an even thickness.
2
Season the chicken with sea salt, black pepper, and garlic powder.
3
Heat a grill pan or outdoor grill over medium-high heat and lightly coat with oil spray.
4
Grill the chicken for 5-7 minutes per side or until the internal temperature reaches 165°F.
5
In a small bowl, whisk together the Greek yogurt, olive oil, apple cider vinegar, and Dijon mustard to create the dressing.
6
In a large mixing bowl, combine the green cabbage, red cabbage, and carrots.
7
Pour the dressing over the vegetables and toss thoroughly until evenly coated.
8
Slice the grilled chicken into strips.
9
Plate the cabbage slaw, top with the sliced chicken, and garnish with sunflower seeds for added crunch.