Name: Grilled Chicken Breast with Crunchy Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.8 ounces Chicken Breast; 1.5 cups shredded Green Cabbage; 0.5 cup shredded Red Cabbage; 0.25 cup shredded Carrots; 1 tablespoon Olive Oil; 2 tablespoons Non-fat Greek Yogurt; 1 tablespoon Apple Cider Vinegar; 1 teaspoon Dijon Mustard; 0.5 teaspoon Honey

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

Grilled chicken breast seasoned with garlic and herbs, served over a colorful cabbage and carrot slaw tossed in a tangy dressing for a satisfying crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

43g

Fat

18.4g

Carbs

15.3g

SERVINGS

1 serving

INGREDIENTS

5.8 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 cup shredded Carrots

1 tablespoon Olive Oil

2 tablespoons Non-fat Greek Yogurt

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

0.5 teaspoon Honey

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the chicken breast with garlic powder, salt, and black pepper on both sides.
2
Heat a grill pan or outdoor grill over medium-high heat and lightly grease with a small amount of olive oil.
3
Grill the chicken for 6 to 7 minutes per side or until the internal temperature reaches 165°F.
4
While the chicken cooks, whisk together the remaining olive oil, Greek yogurt, apple cider vinegar, Dijon mustard, and honey in a large mixing bowl.
5
Add the shredded green cabbage, red cabbage, and carrots to the bowl with the dressing.
6
Toss the vegetables until they are thoroughly and evenly coated.
7
Allow the chicken to rest for 3 minutes after grilling, then slice it into strips.
8
Serve the sliced chicken immediately over the fresh, crunchy slaw.