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 shredded Green Cabbage; 1/4 cup shredded Carrots; 2 tbsp Non-fat Greek Yogurt; 2 tsp Extra Virgin Olive Oil; 1 tbsp Sunflower Seeds; 1 tbsp Apple Cider Vinegar; 1 tsp Dijon Mustard; 1/4 medium Avocado

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 chicken breast grilled with lemon and herbs, served over a vibrant cabbage and carrot slaw with a zesty, creamy Dijon dressing and toasted sunflower seeds.

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NUTRITION

Protein

43.0g

Fat

22.4g

Carbs

14.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1.5 cups shredded Green Cabbage

1/4 cup shredded Carrots

2 tbsp Non-fat Greek Yogurt

2 tsp Extra Virgin Olive Oil

1 tbsp Sunflower Seeds

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1/4 medium Avocado

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PREPARATION

1
Season the chicken breast with sea salt, black pepper, and a squeeze of fresh lemon juice.
2
Preheat a grill or grill pan over medium-high heat and lightly coat with a touch of oil.
3
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.
4
In a small bowl, whisk together the Greek yogurt, olive oil, apple cider vinegar, and Dijon mustard to create the dressing.
5
In a large mixing bowl, combine the shredded cabbage and carrots.
6
Pour the dressing over the cabbage mixture and toss thoroughly until every strand is coated.
7
Slice the grilled chicken into strips and place them on top of the slaw.
8
Garnish with sliced avocado and toasted sunflower seeds for a final crunch.