Name: Grilled Chicken Breast with Crunchy Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken Breast; 1.5 cups Green Cabbage, shredded; 0.5 cup Red Cabbage, shredded; 0.25 cup Carrots, shredded; 1 tbsp Sunflower Seeds, toasted; 2 tsp Olive Oil; 2 tbsp Nonfat Greek Yogurt; 0.5 tsp Honey; 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 crisp medley of shredded cabbage and carrots, finished with a creamy Dijon dressing and toasted sunflower seeds.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

43.1g

Fat

17.5g

Carbs

19.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1.5 cups Green Cabbage, shredded

0.5 cup Red Cabbage, shredded

0.25 cup Carrots, shredded

1 tbsp Sunflower Seeds, toasted

2 tsp Olive Oil

2 tbsp Nonfat Greek Yogurt

0.5 tsp Honey

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the chicken breast with sea salt, black pepper, and garlic powder to taste.
2
Grill the chicken over medium-high heat for approximately 6-7 minutes per side or until the internal temperature reaches 165°F.
3
While the chicken is grilling, whisk together the Greek yogurt, olive oil, apple cider vinegar, Dijon mustard, and honey in a small bowl to create the dressing.
4
In a large mixing bowl, combine the shredded green cabbage, red cabbage, and carrots.
5
Pour the dressing over the cabbage mixture and toss thoroughly until the slaw is evenly coated.
6
Allow the grilled chicken to rest for 3 minutes, then slice it into thin strips.
7
Plate the crunchy slaw and top with the sliced chicken, then garnish with the toasted sunflower seeds.