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

Lemon-herb marinated chicken breast grilled until tender and served over a shredded cabbage slaw tossed in a zesty, creamy dressing.

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NUTRITION

276kcal
Protein
34.6g
Fat
10.6g
Carbs
10.3g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1.5 cups shredded Green Cabbage

0.25 cup shredded Carrots

1.5 tsp Extra Virgin Olive Oil

2 tbsp Non-fat Greek Yogurt

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a squeeze of lemon juice.

  • 2

    Preheat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 3

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

  • 4

    Add the shredded cabbage and carrots to the bowl and toss thoroughly until the vegetables are evenly coated.

  • 5

    Allow the chicken to rest for 5 minutes before slicing it into strips.

  • 6

    Serve the sliced chicken on top of the crunchy slaw and enjoy immediately.

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

Lemon-herb marinated chicken breast grilled until tender and served over a shredded cabbage slaw tossed in a zesty, creamy dressing.

NUTRITION

276kcal
Protein
34.6g
Fat
10.6g
Carbs
10.3g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1.5 cups shredded Green Cabbage

0.25 cup shredded Carrots

1.5 tsp Extra Virgin Olive Oil

2 tbsp Non-fat Greek Yogurt

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a squeeze of lemon juice.

  • 2

    Preheat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 3

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

  • 4

    Add the shredded cabbage and carrots to the bowl and toss thoroughly until the vegetables are evenly coated.

  • 5

    Allow the chicken to rest for 5 minutes before slicing it into strips.

  • 6

    Serve the sliced chicken on top of the crunchy slaw and enjoy immediately.