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

Herb-marinated chicken breast grilled to perfection and paired with a colorful cabbage and carrot slaw tossed in a tangy Greek yogurt dressing for a refreshing crunch.

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NUTRITION

293kcal
Protein
36.4g
Fat
11g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

4.75 oz Boneless Skinless Chicken Breast

2 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1.5 tsp Extra Virgin Olive Oil

2 tbsp Non-fat Plain Greek Yogurt

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Preheat your grill or a non-stick grill pan over medium-high heat.

  • 2

    Lightly coat the chicken breast with half of the olive oil and season with a pinch of sea salt and black pepper.

  • 3

    Grill the chicken for approximately 6 to 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 olive oil in a large mixing bowl.

  • 5

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

  • 6

    Remove the chicken from the grill and let it rest for 3 minutes before slicing it into strips.

  • 7

    Plate the crunchy slaw and top it with the warm grilled chicken slices to serve.

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

Herb-marinated chicken breast grilled to perfection and paired with a colorful cabbage and carrot slaw tossed in a tangy Greek yogurt dressing for a refreshing crunch.

NUTRITION

293kcal
Protein
36.4g
Fat
11g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

4.75 oz Boneless Skinless Chicken Breast

2 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1.5 tsp Extra Virgin Olive Oil

2 tbsp Non-fat Plain Greek Yogurt

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

    Preheat your grill or a non-stick grill pan over medium-high heat.

  • 2

    Lightly coat the chicken breast with half of the olive oil and season with a pinch of sea salt and black pepper.

  • 3

    Grill the chicken for approximately 6 to 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 olive oil in a large mixing bowl.

  • 5

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

  • 6

    Remove the chicken from the grill and let it rest for 3 minutes before slicing it into strips.

  • 7

    Plate the crunchy slaw and top it with the warm grilled chicken slices to serve.