Name: Grilled Chicken Breast with Crunchy Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 ounces Chicken Breast; 1.5 cups shredded Green Cabbage; 1/4 cup shredded Carrots; 2 tablespoons Non-fat Greek Yogurt; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Apple Cider Vinegar; 1 teaspoon Sunflower Seeds; 1 teaspoon Dijon Mustard

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

Tender grilled chicken breast served over a shredded cabbage and carrot slaw tossed in a tangy Greek yogurt dressing for a refreshing, zesty crunch.

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NUTRITION

Protein

36.0g

Fat

11.3g

Carbs

10.9g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1.5 cups shredded Green Cabbage

1/4 cup shredded Carrots

2 tablespoons Non-fat Greek Yogurt

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Sunflower Seeds

1 teaspoon Dijon Mustard

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PREPARATION

1
Season the chicken breast with salt, black pepper, and a pinch of garlic powder.
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, whisk together the non-fat Greek yogurt, olive oil, apple cider vinegar, and Dijon mustard to create the dressing.
4
Add the shredded cabbage and carrots to the bowl, tossing thoroughly to ensure every piece is evenly coated.
5
Allow the grilled chicken to rest for 3 minutes before slicing it into thin strips.
6
Plate the cabbage slaw and top with the sliced chicken, finishing with a sprinkle of sunflower seeds for a toasted crunch.