Name: Grilled Chicken Breast with Crunchy Kale Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken Breast; 2 cups chopped Kale; 1 cup shredded Red Cabbage; 1.5 tbsp Sunflower Seeds; 2.5 tsp Extra Virgin Olive Oil; 2 tbsp Non-fat Greek Yogurt; 1 tbsp Lemon Juice; 1 tsp Dijon Mustard

Grilled Chicken Breast with Crunchy Kale 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 Kale Slaw

Grilled chicken breast seasoned with garlic and herbs, served over a massaged kale and cabbage slaw with a zesty lemon dressing and toasted sunflower seeds.

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NUTRITION

Protein

43.4g

Fat

23.2g

Carbs

13.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

2 cups chopped Kale

1 cup shredded Red Cabbage

1.5 tbsp Sunflower Seeds

2.5 tsp Extra Virgin Olive Oil

2 tbsp Non-fat Greek Yogurt

1 tbsp Lemon Juice

1 tsp Dijon Mustard

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PREPARATION

1
Season the chicken breast with garlic powder, salt, and black pepper.
2
Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side until the internal temperature reaches 165°F.
3
While the chicken is grilling, place the chopped kale in a large mixing bowl with a pinch of salt and massage with your hands for 2 minutes until softened.
4
Stir in the shredded red cabbage and sunflower seeds into the massaged kale.
5
In a small bowl, whisk together the olive oil, Greek yogurt, lemon juice, and Dijon mustard to create the dressing.
6
Slice the grilled chicken into strips and place them over the kale slaw.
7
Drizzle the dressing over the top and toss gently before serving.