Name: Grilled Chicken Breast with Crunchy Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Boneless Skinless Chicken Breast; 1.5 cups Shredded Green Cabbage; 0.5 cup Shredded Carrots; 2 tbsp Nonfat Plain Greek Yogurt; 2 tsp Extra Virgin Olive Oil; 1 tbsp Apple Cider Vinegar; 1 tsp Dijon Mustard

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw

Tender chicken breast grilled with zesty herbs and served alongside a vibrant, vinegar-based cabbage slaw with a satisfyingly crisp crunch.

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NUTRITION

Protein

38g

Fat

13.4g

Carbs

13.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless Skinless Chicken Breast

1.5 cups Shredded Green Cabbage

0.5 cup Shredded Carrots

2 tbsp Nonfat Plain Greek Yogurt

2 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

1
Pat the chicken breast dry and season with sea salt, black pepper, and dried oregano.
2
Heat one teaspoon of olive oil in a grill pan or outdoor grill over medium-high heat.
3
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.
4
While the chicken cooks, whisk together the Greek yogurt, apple cider vinegar, Dijon mustard, and the remaining teaspoon of olive oil in a large bowl.
5
Add the shredded cabbage and carrots to the bowl and toss thoroughly until the vegetables are evenly coated with the dressing.
6
Let the chicken rest for 3 minutes after cooking to retain juices, then slice into strips.
7
Serve the warm grilled chicken over the cold, crunchy slaw.