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 cabbage and carrot slaw tossed in a zesty Greek yogurt dressing for a satisfyingly crisp finish.

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NUTRITION

424kcal
Protein
42.1g
Fat
20.4g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Boneless Skinless Chicken Breast

1.5 cups Shredded Green Cabbage

0.5 cup Shredded Red Cabbage

0.25 cup Shredded Carrots

2 tbsp Nonfat Plain Greek Yogurt

1 tbsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Raw Honey

1 tbsp Sliced Almonds

Sea salt, black pepper, and garlic powder to taste

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast evenly on both sides with sea salt, black pepper, and garlic powder.

  • 3

    Place the chicken on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, prepare the slaw by combining the green cabbage, red cabbage, and shredded carrots in a large mixing bowl.

  • 5

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

  • 6

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

  • 7

    Slice the grilled chicken into strips.

  • 8

    Plate the slaw and top with the sliced chicken and a sprinkle of sliced almonds.

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 cabbage and carrot slaw tossed in a zesty Greek yogurt dressing for a satisfyingly crisp finish.

NUTRITION

424kcal
Protein
42.1g
Fat
20.4g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Boneless Skinless Chicken Breast

1.5 cups Shredded Green Cabbage

0.5 cup Shredded Red Cabbage

0.25 cup Shredded Carrots

2 tbsp Nonfat Plain Greek Yogurt

1 tbsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Raw Honey

1 tbsp Sliced Almonds

Sea salt, black pepper, and garlic powder to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast evenly on both sides with sea salt, black pepper, and garlic powder.

  • 3

    Place the chicken on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, prepare the slaw by combining the green cabbage, red cabbage, and shredded carrots in a large mixing bowl.

  • 5

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

  • 6

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

  • 7

    Slice the grilled chicken into strips.

  • 8

    Plate the slaw and top with the sliced chicken and a sprinkle of sliced almonds.