Grilled Chicken Breast with Crunchy Slaw and Greek Yogurt Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Crunchy Slaw and Greek Yogurt Dressing

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Slaw and Greek Yogurt Dressing

Lemon-herb marinated chicken breast grilled until juicy, served over a vibrant cabbage and apple slaw tossed in a creamy, tangy yogurt dressing.

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NUTRITION

350kcal
Protein
35.1g
Fat
14g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 oz Nonfat Greek Yogurt

2 cups Shredded Cabbage Mix

2 tsp Extra Virgin Olive Oil

1/2 medium Apple, julienned

1 tsp Sunflower Seeds

1 tbsp Lemon Juice

1 tsp Dijon Mustard

1 clove Garlic, minced

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PREPARATION

  • 1

    Whisk together 1 teaspoon of olive oil, half the lemon juice, and minced garlic in a small bowl; coat the chicken breast and let marinate for 10 minutes.

  • 2

    Preheat a grill or grill pan over medium-high heat and cook the chicken for 5-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    In a large mixing bowl, combine the Greek yogurt, remaining olive oil, remaining lemon juice, and Dijon mustard to create the dressing.

  • 4

    Add the shredded cabbage mix, julienned apple, and sunflower seeds to the dressing bowl and toss thoroughly to coat.

  • 5

    Let the chicken rest for 3 minutes after grilling, then slice into thin strips.

  • 6

    Place the crunchy slaw on a plate and top with the warm sliced chicken breast.

Grilled Chicken Breast with Crunchy Slaw and Greek Yogurt Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Crunchy Slaw and Greek Yogurt Dressing

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Slaw and Greek Yogurt Dressing

Lemon-herb marinated chicken breast grilled until juicy, served over a vibrant cabbage and apple slaw tossed in a creamy, tangy yogurt dressing.

NUTRITION

350kcal
Protein
35.1g
Fat
14g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 oz Nonfat Greek Yogurt

2 cups Shredded Cabbage Mix

2 tsp Extra Virgin Olive Oil

1/2 medium Apple, julienned

1 tsp Sunflower Seeds

1 tbsp Lemon Juice

1 tsp Dijon Mustard

1 clove Garlic, minced

PREPARATION

  • 1

    Whisk together 1 teaspoon of olive oil, half the lemon juice, and minced garlic in a small bowl; coat the chicken breast and let marinate for 10 minutes.

  • 2

    Preheat a grill or grill pan over medium-high heat and cook the chicken for 5-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    In a large mixing bowl, combine the Greek yogurt, remaining olive oil, remaining lemon juice, and Dijon mustard to create the dressing.

  • 4

    Add the shredded cabbage mix, julienned apple, and sunflower seeds to the dressing bowl and toss thoroughly to coat.

  • 5

    Let the chicken rest for 3 minutes after grilling, then slice into thin strips.

  • 6

    Place the crunchy slaw on a plate and top with the warm sliced chicken breast.