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 lemon and herbs, served over a vibrant cabbage and carrot slaw tossed in a zesty, creamy dressing with a satisfying crunch.

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NUTRITION

282kcal
Protein
38.8g
Fat
8.9g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

5.2 oz Chicken Breast

1.5 cups shredded Green Cabbage

1/4 cup shredded Carrots

2 tbsp Nonfat Plain Greek Yogurt

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tsp Extra Virgin Olive Oil

1 tbsp sliced Green Onions

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PREPARATION

  • 1

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

  • 2

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

  • 3

    In a large mixing bowl, whisk together the Greek yogurt, apple cider vinegar, Dijon mustard, and olive oil to create the dressing.

  • 4

    Add the shredded cabbage, grated carrots, and sliced green onions to the bowl and toss until thoroughly coated.

  • 5

    Let the chicken rest for 5 minutes before slicing it into thin strips.

  • 6

    Plate the crunchy 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 chicken breast grilled with lemon and herbs, served over a vibrant cabbage and carrot slaw tossed in a zesty, creamy dressing with a satisfying crunch.

NUTRITION

282kcal
Protein
38.8g
Fat
8.9g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

5.2 oz Chicken Breast

1.5 cups shredded Green Cabbage

1/4 cup shredded Carrots

2 tbsp Nonfat Plain Greek Yogurt

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tsp Extra Virgin Olive Oil

1 tbsp sliced Green Onions

PREPARATION

  • 1

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

  • 2

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

  • 3

    In a large mixing bowl, whisk together the Greek yogurt, apple cider vinegar, Dijon mustard, and olive oil to create the dressing.

  • 4

    Add the shredded cabbage, grated carrots, and sliced green onions to the bowl and toss until thoroughly coated.

  • 5

    Let the chicken rest for 5 minutes before slicing it into thin strips.

  • 6

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