Grilled Chicken Breast with Crunchy Veggie Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Crunchy Veggie Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Veggie Slaw

Chicken breast grilled with lemon and herbs, served over a vibrant cabbage and carrot slaw tossed in a zesty, creamy dressing.

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NUTRITION

302kcal
Protein
34g
Fat
10.8g
Carbs
17.9g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1 teaspoon Olive Oil

1 cup shredded Green Cabbage

1/2 cup shredded Red Cabbage

1/4 cup shredded Carrots

2 tablespoons Non-fat Greek Yogurt

1 teaspoon Honey

1 teaspoon Dijon Mustard

1 teaspoon Sunflower Seeds

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PREPARATION

  • 1

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

  • 2

    Heat olive oil in a grill pan or outdoor grill over medium-high heat.

  • 3

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

  • 4

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

  • 5

    Add the shredded green cabbage, red cabbage, and carrots to the bowl and toss until the vegetables are thoroughly coated.

  • 6

    Slice the grilled chicken into thin strips and serve immediately over the slaw, garnished with sunflower seeds.

Grilled Chicken Breast with Crunchy Veggie Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Crunchy Veggie Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Veggie Slaw

Chicken breast grilled with lemon and herbs, served over a vibrant cabbage and carrot slaw tossed in a zesty, creamy dressing.

NUTRITION

302kcal
Protein
34g
Fat
10.8g
Carbs
17.9g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1 teaspoon Olive Oil

1 cup shredded Green Cabbage

1/2 cup shredded Red Cabbage

1/4 cup shredded Carrots

2 tablespoons Non-fat Greek Yogurt

1 teaspoon Honey

1 teaspoon Dijon Mustard

1 teaspoon Sunflower Seeds

PREPARATION

  • 1

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

  • 2

    Heat olive oil in a grill pan or outdoor grill over medium-high heat.

  • 3

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

  • 4

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

  • 5

    Add the shredded green cabbage, red cabbage, and carrots to the bowl and toss until the vegetables are thoroughly coated.

  • 6

    Slice the grilled chicken into thin strips and serve immediately over the slaw, garnished with sunflower seeds.