Name: Grilled Chicken Breast with Crunchy Vegetable Slaw and Sunflower Seeds
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.2 ounces Chicken Breast; 2 cups Shredded Cabbage and Carrots; 0.5 medium Green Apple, diced; 3 tablespoons Non-fat Greek Yogurt; 1.5 tablespoons Sunflower Seeds; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice

Grilled Chicken Breast with Crunchy Vegetable Slaw and Sunflower Seeds

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 Vegetable Slaw and Sunflower Seeds

Tender grilled chicken breast served over a crisp cabbage and apple slaw tossed in a creamy lemon-yogurt dressing with toasted sunflower seeds.

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NUTRITION

Protein

43g

Fat

15.1g

Carbs

24.4g

SERVINGS

1 serving

INGREDIENTS

5.2 ounces Chicken Breast

2 cups Shredded Cabbage and Carrots

0.5 medium Green Apple, diced

3 tablespoons Non-fat Greek Yogurt

1.5 tablespoons Sunflower Seeds

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

1
Season the chicken breast with olive oil, salt, pepper, and a dash of garlic powder.
2
Grill the chicken over medium-high heat for approximately 6 minutes per side or until the internal temperature reaches 165°F.
3
While the chicken is grilling, whisk together the Greek yogurt, lemon juice, and a pinch of salt in a large mixing bowl to create the dressing.
4
Add the shredded cabbage, carrots, and diced green apple to the bowl and toss thoroughly until the vegetables are well-coated.
5
Allow the chicken to rest for 5 minutes before slicing it into thin strips.
6
Serve the sliced chicken on top of the crunchy slaw and garnish with the toasted sunflower seeds.