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 grilled chicken breast served over a vibrant mix of shredded cabbage and carrots, tossed in a zesty apple cider vinaigrette for a satisfyingly crisp crunch.

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NUTRITION

351kcal
Protein
50.9g
Fat
10.1g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Chicken Breast

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

2 tablespoons Non-fat Greek Yogurt

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon 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 6-8 minutes per side or until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, finely shred the green cabbage and carrots.

  • 4

    In a small bowl, whisk together the non-fat Greek yogurt, olive oil, apple cider vinegar, and Dijon mustard until smooth.

  • 5

    Toss the shredded cabbage and carrots with the dressing until evenly coated.

  • 6

    Slice the grilled chicken into thin strips and serve immediately over the bed of crunchy 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 grilled chicken breast served over a vibrant mix of shredded cabbage and carrots, tossed in a zesty apple cider vinaigrette for a satisfyingly crisp crunch.

NUTRITION

351kcal
Protein
50.9g
Fat
10.1g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Chicken Breast

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

2 tablespoons Non-fat Greek Yogurt

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon 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 6-8 minutes per side or until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, finely shred the green cabbage and carrots.

  • 4

    In a small bowl, whisk together the non-fat Greek yogurt, olive oil, apple cider vinegar, and Dijon mustard until smooth.

  • 5

    Toss the shredded cabbage and carrots with the dressing until evenly coated.

  • 6

    Slice the grilled chicken into thin strips and serve immediately over the bed of crunchy slaw.