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 marinated in lemon and herbs, grilled and served alongside a vibrant, vinegary cabbage slaw with a satisfyingly crisp crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

383kcal
Protein
41.4g
Fat
16.3g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

1.5 cups shredded Green Cabbage

1/4 cup shredded Carrots

1 tablespoon Extra Virgin Olive Oil

2 tablespoons Non-fat Greek Yogurt

1 tablespoon Apple Cider Vinegar

1 teaspoon Raw Honey

1 teaspoon Dijon Mustard

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and your favorite dried herbs like oregano or thyme.

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly coat with a small amount of oil spray.

  • 3

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

  • 4

    While the chicken cooks, whisk together the olive oil, Greek yogurt, apple cider vinegar, honey, and Dijon mustard in a large mixing bowl to create the dressing.

  • 5

    Add the shredded cabbage and carrots to the bowl and toss thoroughly until the vegetables are well coated.

  • 6

    Let the chicken rest for 3 minutes after cooking, then slice it into strips.

  • 7

    Plate the crunchy slaw and top it with the warm grilled chicken slices.

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 marinated in lemon and herbs, grilled and served alongside a vibrant, vinegary cabbage slaw with a satisfyingly crisp crunch.

NUTRITION

383kcal
Protein
41.4g
Fat
16.3g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

1.5 cups shredded Green Cabbage

1/4 cup shredded Carrots

1 tablespoon Extra Virgin Olive Oil

2 tablespoons Non-fat Greek Yogurt

1 tablespoon Apple Cider Vinegar

1 teaspoon Raw Honey

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and your favorite dried herbs like oregano or thyme.

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly coat with a small amount of oil spray.

  • 3

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

  • 4

    While the chicken cooks, whisk together the olive oil, Greek yogurt, apple cider vinegar, honey, and Dijon mustard in a large mixing bowl to create the dressing.

  • 5

    Add the shredded cabbage and carrots to the bowl and toss thoroughly until the vegetables are well coated.

  • 6

    Let the chicken rest for 3 minutes after cooking, then slice it into strips.

  • 7

    Plate the crunchy slaw and top it with the warm grilled chicken slices.