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 mix of shredded cabbage and carrots, tossed in a zesty, creamy yogurt dressing with a satisfyingly crisp crunch.

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NUTRITION

342kcal
Protein
33.9g
Fat
17.3g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1.5 cups shredded Green Cabbage

1/4 cup shredded Carrots

2 tablespoons nonfat Greek Yogurt

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Apple Cider Vinegar

1/2 teaspoon Garlic Powder

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PREPARATION

  • 1

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

  • 2

    Heat half of the olive oil in a grill pan over medium-high heat.

  • 3

    Grill the chicken for 6-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 4

    In a small bowl, whisk together the Greek yogurt, remaining olive oil, lemon juice, and apple cider vinegar to create the dressing.

  • 5

    In a large bowl, combine the shredded cabbage and carrots.

  • 6

    Pour the dressing over the vegetables and toss until the slaw is well coated.

  • 7

    Slice the grilled chicken and serve it immediately over the chilled, crunchy slaw.

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 mix of shredded cabbage and carrots, tossed in a zesty, creamy yogurt dressing with a satisfyingly crisp crunch.

NUTRITION

342kcal
Protein
33.9g
Fat
17.3g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1.5 cups shredded Green Cabbage

1/4 cup shredded Carrots

2 tablespoons nonfat Greek Yogurt

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Apple Cider Vinegar

1/2 teaspoon Garlic Powder

PREPARATION

  • 1

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

  • 2

    Heat half of the olive oil in a grill pan over medium-high heat.

  • 3

    Grill the chicken for 6-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 4

    In a small bowl, whisk together the Greek yogurt, remaining olive oil, lemon juice, and apple cider vinegar to create the dressing.

  • 5

    In a large bowl, combine the shredded cabbage and carrots.

  • 6

    Pour the dressing over the vegetables and toss until the slaw is well coated.

  • 7

    Slice the grilled chicken and serve it immediately over the chilled, crunchy slaw.