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 chicken breast seasoned with garlic and grilled to perfection, paired with a bright, vinegar-dressed cabbage slaw that provides a refreshing crunch.

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NUTRITION

328kcal
Protein
46.6g
Fat
10.0g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

6.3 ounces Chicken Breast

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

2 tablespoons Non-fat Greek Yogurt

1 teaspoon Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1/2 teaspoon Garlic Powder

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PREPARATION

  • 1

    Season the chicken breast with garlic powder, salt, and black pepper on both sides.

  • 2

    Heat a grill pan or outdoor grill over medium-high heat and lightly coat with a small amount of oil.

  • 3

    Grill the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 4

    In a large bowl, whisk together the Greek yogurt, apple cider vinegar, olive oil, and Dijon mustard until smooth.

  • 5

    Add the shredded cabbage and carrots to the bowl and toss thoroughly to coat in the dressing.

  • 6

    Slice the grilled chicken and serve it 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 chicken breast seasoned with garlic and grilled to perfection, paired with a bright, vinegar-dressed cabbage slaw that provides a refreshing crunch.

NUTRITION

328kcal
Protein
46.6g
Fat
10.0g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

6.3 ounces Chicken Breast

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

2 tablespoons Non-fat Greek Yogurt

1 teaspoon Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1/2 teaspoon Garlic Powder

PREPARATION

  • 1

    Season the chicken breast with garlic powder, salt, and black pepper on both sides.

  • 2

    Heat a grill pan or outdoor grill over medium-high heat and lightly coat with a small amount of oil.

  • 3

    Grill the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 4

    In a large bowl, whisk together the Greek yogurt, apple cider vinegar, olive oil, and Dijon mustard until smooth.

  • 5

    Add the shredded cabbage and carrots to the bowl and toss thoroughly to coat in the dressing.

  • 6

    Slice the grilled chicken and serve it immediately over the chilled, crunchy slaw.