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 medley of shredded cabbage and carrots, tossed in a tangy, creamy Greek yogurt dressing.

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NUTRITION

358kcal
Protein
45.5g
Fat
14.3g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 cup shredded Carrots

2 tablespoons Non-fat Greek Yogurt

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1.5 teaspoons Extra Virgin Olive Oil

1 teaspoon Hemp Hearts

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PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for about 6 to 8 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken grills, whisk together the Greek yogurt, apple cider vinegar, Dijon mustard, and olive oil in a large mixing bowl.

  • 4

    Add the shredded green cabbage, red cabbage, and carrots to the dressing and toss until every ribbon is well-coated.

  • 5

    Let the chicken rest for 3 minutes before slicing it into thin strips.

  • 6

    Arrange the chicken over the crunchy slaw and finish with a sprinkle of hemp hearts.

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 medley of shredded cabbage and carrots, tossed in a tangy, creamy Greek yogurt dressing.

NUTRITION

358kcal
Protein
45.5g
Fat
14.3g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 cup shredded Carrots

2 tablespoons Non-fat Greek Yogurt

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1.5 teaspoons Extra Virgin Olive Oil

1 teaspoon Hemp Hearts

PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for about 6 to 8 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken grills, whisk together the Greek yogurt, apple cider vinegar, Dijon mustard, and olive oil in a large mixing bowl.

  • 4

    Add the shredded green cabbage, red cabbage, and carrots to the dressing and toss until every ribbon is well-coated.

  • 5

    Let the chicken rest for 3 minutes before slicing it into thin strips.

  • 6

    Arrange the chicken over the crunchy slaw and finish with a sprinkle of hemp hearts.