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 chicken breast grilled with garlic and herbs, served over a vibrant cabbage and carrot slaw tossed in a zesty, creamy dressing for a satisfying crunch.

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NUTRITION

390kcal
Protein
43g
Fat
15.3g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1 cup shredded Green Cabbage

1 cup shredded Red Cabbage

1/4 cup shredded Carrots

2 tsp Extra Virgin Olive Oil

2 tbsp Non-fat Greek Yogurt

1 tbsp Sunflower Seeds

1 tsp Honey

1 tbsp Apple Cider Vinegar

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and garlic powder.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, combine the shredded green cabbage, red cabbage, and carrots in a large mixing bowl.

  • 4

    In a small jar or bowl, whisk together the olive oil, Greek yogurt, honey, and apple cider vinegar until smooth.

  • 5

    Pour the dressing over the cabbage mixture and toss thoroughly to coat.

  • 6

    Let the chicken rest for 5 minutes after grilling, then slice it into thin strips.

  • 7

    Serve the sliced chicken over the slaw and top with sunflower seeds for a final crunch.

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 chicken breast grilled with garlic and herbs, served over a vibrant cabbage and carrot slaw tossed in a zesty, creamy dressing for a satisfying crunch.

NUTRITION

390kcal
Protein
43g
Fat
15.3g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1 cup shredded Green Cabbage

1 cup shredded Red Cabbage

1/4 cup shredded Carrots

2 tsp Extra Virgin Olive Oil

2 tbsp Non-fat Greek Yogurt

1 tbsp Sunflower Seeds

1 tsp Honey

1 tbsp Apple Cider Vinegar

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and garlic powder.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, combine the shredded green cabbage, red cabbage, and carrots in a large mixing bowl.

  • 4

    In a small jar or bowl, whisk together the olive oil, Greek yogurt, honey, and apple cider vinegar until smooth.

  • 5

    Pour the dressing over the cabbage mixture and toss thoroughly to coat.

  • 6

    Let the chicken rest for 5 minutes after grilling, then slice it into thin strips.

  • 7

    Serve the sliced chicken over the slaw and top with sunflower seeds for a final crunch.