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 alongside a vibrant mix of shredded cabbage and carrots tossed in a tangy, creamy dressing.

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NUTRITION

347kcal
Protein
50.7g
Fat
10.1g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 cup shredded Carrots

2 tbsp Non-fat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

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PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Season the chicken breast with a pinch of sea salt, black pepper, and garlic powder.

  • 3

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

  • 4

    While the chicken is grilling, combine the shredded green cabbage, red cabbage, and carrots in a large mixing bowl.

  • 5

    In a small bowl, whisk together the Greek yogurt, olive oil, apple cider vinegar, and a teaspoon of Dijon mustard if desired to create the dressing.

  • 6

    Pour the dressing over the cabbage mixture and toss thoroughly to coat.

  • 7

    Once the chicken is finished, let it rest for 3 minutes before slicing into strips.

  • 8

    Serve the warm grilled chicken over the chilled, 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 alongside a vibrant mix of shredded cabbage and carrots tossed in a tangy, creamy dressing.

NUTRITION

347kcal
Protein
50.7g
Fat
10.1g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 cup shredded Carrots

2 tbsp Non-fat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Season the chicken breast with a pinch of sea salt, black pepper, and garlic powder.

  • 3

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

  • 4

    While the chicken is grilling, combine the shredded green cabbage, red cabbage, and carrots in a large mixing bowl.

  • 5

    In a small bowl, whisk together the Greek yogurt, olive oil, apple cider vinegar, and a teaspoon of Dijon mustard if desired to create the dressing.

  • 6

    Pour the dressing over the cabbage mixture and toss thoroughly to coat.

  • 7

    Once the chicken is finished, let it rest for 3 minutes before slicing into strips.

  • 8

    Serve the warm grilled chicken over the chilled, crunchy slaw.