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 alongside a vibrant cabbage and carrot slaw tossed in a zesty, tangy dressing.

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NUTRITION

332kcal
Protein
44.1g
Fat
12.1g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1.5 cups shredded Green Cabbage

1/4 cup shredded Carrots

2 teaspoons Extra Virgin Olive Oil

2 tablespoons Nonfat Greek Yogurt

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

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

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly grease with a small amount of oil.

  • 3

    Grill the chicken for approximately 6 to 7 minutes per side, or until the internal temperature reaches 165°F.

  • 4

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

  • 5

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

  • 6

    Pour the dressing over the cabbage mixture and toss well until the slaw is evenly coated.

  • 7

    Allow the grilled chicken to rest for 3 minutes, then slice it and serve immediately over the crisp 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 chicken breast grilled with garlic and herbs, served alongside a vibrant cabbage and carrot slaw tossed in a zesty, tangy dressing.

NUTRITION

332kcal
Protein
44.1g
Fat
12.1g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1.5 cups shredded Green Cabbage

1/4 cup shredded Carrots

2 teaspoons Extra Virgin Olive Oil

2 tablespoons Nonfat Greek Yogurt

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

PREPARATION

  • 1

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

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly grease with a small amount of oil.

  • 3

    Grill the chicken for approximately 6 to 7 minutes per side, or until the internal temperature reaches 165°F.

  • 4

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

  • 5

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

  • 6

    Pour the dressing over the cabbage mixture and toss well until the slaw is evenly coated.

  • 7

    Allow the grilled chicken to rest for 3 minutes, then slice it and serve immediately over the crisp slaw.