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

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

263kcal
Protein
35.9g
Fat
8.6g
Carbs
9.7g

SERVINGS

1 serving

INGREDIENTS

4.75 oz Chicken Breast, skinless and boneless

1.5 cups Green Cabbage, shredded

1/4 cup Carrots, shredded

2 tbsp Non-fat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt, black pepper, and garlic powder.

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly coat with a small amount of oil spray if needed.

  • 3

    Grill the chicken for 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, olive oil, apple cider vinegar, and Dijon mustard in a medium bowl.

  • 5

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

  • 6

    Once the chicken is finished, let it rest for 3 minutes before slicing it into strips.

  • 7

    Plate the crunchy cabbage slaw and top with the sliced grilled chicken.

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

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.

NUTRITION

263kcal
Protein
35.9g
Fat
8.6g
Carbs
9.7g

SERVINGS

1 serving

INGREDIENTS

4.75 oz Chicken Breast, skinless and boneless

1.5 cups Green Cabbage, shredded

1/4 cup Carrots, shredded

2 tbsp Non-fat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt, black pepper, and garlic powder.

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly coat with a small amount of oil spray if needed.

  • 3

    Grill the chicken for 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, olive oil, apple cider vinegar, and Dijon mustard in a medium bowl.

  • 5

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

  • 6

    Once the chicken is finished, let it rest for 3 minutes before slicing it into strips.

  • 7

    Plate the crunchy cabbage slaw and top with the sliced grilled chicken.