Name: Grilled Chicken Breast with Crunchy Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.8 ounces Chicken Breast; 1 cup shredded Green Cabbage; 0.5 cup shredded Red Cabbage; 0.25 cup shredded Carrots; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Apple Cider Vinegar; 1 tablespoon Non-fat Greek Yogurt; 0.5 teaspoon Honey; 2 teaspoons Sunflower Seeds; 1 teaspoon Dijon Mustard; 0.5 teaspoon Garlic Powder

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw

Grilled chicken breast served over a vibrant cabbage and carrot slaw tossed in a zesty Dijon dressing with toasted sunflower seeds.

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NUTRITION

Protein

36.4g

Fat

15.4g

Carbs

17.6g

SERVINGS

1 serving

INGREDIENTS

4.8 ounces Chicken Breast

1 cup shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 cup shredded Carrots

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 tablespoon Non-fat Greek Yogurt

0.5 teaspoon Honey

2 teaspoons Sunflower Seeds

1 teaspoon Dijon Mustard

0.5 teaspoon Garlic Powder

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PREPARATION

1
Season the chicken breast evenly with garlic powder, salt, and black pepper.
2
Grill the chicken over medium-high heat for approximately 6-7 minutes per side until the internal temperature reaches 165°F.
3
In a large mixing bowl, combine the shredded green cabbage, red cabbage, and carrots.
4
Whisk together the olive oil, apple cider vinegar, Greek yogurt, honey, and Dijon mustard in a small jar until the dressing is emulsified.
5
Pour the dressing over the cabbage mixture and toss thoroughly to ensure every piece is coated.
6
Slice the grilled chicken into thin strips and arrange them over the bed of slaw.
7
Finish the dish by sprinkling the sunflower seeds over the top for a toasted crunch.