Grilled Chicken Breast with Crunchy Cabbage Slaw and Tangy Yogurt-Free Herb Sauce

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 and Tangy Yogurt-Free Herb Sauce

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw and Tangy Yogurt-Free Herb Sauce

Tender chicken breast grilled with garlic and oregano, served over a colorful cabbage slaw with a creamy, zesty tahini-herb drizzle.

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NUTRITION

360kcal
Protein
51.2g
Fat
10.8g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

7 oz Boneless Skinless Chicken Breast

1 cup shredded Green Cabbage

1/2 cup shredded Red Cabbage

1/4 cup shredded Carrots

1 tbsp Tahini

1 tbsp Lemon Juice

1 tbsp Apple Cider Vinegar

Fresh Parsley and Garlic Powder to taste

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PREPARATION

  • 1

    Season the chicken breast with garlic powder, salt, and black pepper.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

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

  • 4

    In a small ramekin, whisk together the tahini, lemon juice, apple cider vinegar, and chopped fresh parsley until smooth, adding a teaspoon of water if needed to reach a drizzling consistency.

  • 5

    Toss the cabbage slaw with half of the herb sauce to coat the vegetables evenly.

  • 6

    Slice the grilled chicken into strips and serve on top of the slaw, drizzling the remaining sauce over the meat.

Grilled Chicken Breast with Crunchy Cabbage Slaw and Tangy Yogurt-Free Herb Sauce

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 and Tangy Yogurt-Free Herb Sauce

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw and Tangy Yogurt-Free Herb Sauce

Tender chicken breast grilled with garlic and oregano, served over a colorful cabbage slaw with a creamy, zesty tahini-herb drizzle.

NUTRITION

360kcal
Protein
51.2g
Fat
10.8g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

7 oz Boneless Skinless Chicken Breast

1 cup shredded Green Cabbage

1/2 cup shredded Red Cabbage

1/4 cup shredded Carrots

1 tbsp Tahini

1 tbsp Lemon Juice

1 tbsp Apple Cider Vinegar

Fresh Parsley and Garlic Powder to taste

PREPARATION

  • 1

    Season the chicken breast with garlic powder, salt, and black pepper.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

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

  • 4

    In a small ramekin, whisk together the tahini, lemon juice, apple cider vinegar, and chopped fresh parsley until smooth, adding a teaspoon of water if needed to reach a drizzling consistency.

  • 5

    Toss the cabbage slaw with half of the herb sauce to coat the vegetables evenly.

  • 6

    Slice the grilled chicken into strips and serve on top of the slaw, drizzling the remaining sauce over the meat.