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 and served over a crisp cabbage and carrot slaw tossed in a tangy Greek yogurt dressing for a zesty crunch.

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NUTRITION

281kcal
Protein
44.5g
Fat
6.8g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

6.35 oz Chicken Breast

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

2 tbsp Non-fat Greek Yogurt

0.6 tsp Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with a pinch of 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, whisk together the Greek yogurt, apple cider vinegar, olive oil, and Dijon mustard in a large mixing bowl to create the dressing.

  • 4

    Add the shredded cabbage and carrots to the dressing and toss thoroughly until every piece is evenly coated.

  • 5

    Slice the warm grilled chicken into strips and serve it immediately over the chilled, zesty 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 and served over a crisp cabbage and carrot slaw tossed in a tangy Greek yogurt dressing for a zesty crunch.

NUTRITION

281kcal
Protein
44.5g
Fat
6.8g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

6.35 oz Chicken Breast

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

2 tbsp Non-fat Greek Yogurt

0.6 tsp Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with a pinch of 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, whisk together the Greek yogurt, apple cider vinegar, olive oil, and Dijon mustard in a large mixing bowl to create the dressing.

  • 4

    Add the shredded cabbage and carrots to the dressing and toss thoroughly until every piece is evenly coated.

  • 5

    Slice the warm grilled chicken into strips and serve it immediately over the chilled, zesty slaw.