Name: Creamy Cabbage and Carrot Coleslaw with Grilled Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken breast; 1 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 2 cup Green cabbage; 0.5 cup Carrots; 0.5 cup Greek yogurt; 1 tbsp Apple cider vinegar; 1 tsp Dijon mustard; 1 tsp Honey; 1 tbsp Sunflower seeds

Creamy Cabbage and Carrot Coleslaw with Grilled Chicken

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

YOUR SOLIN GENERATED RECIPE

Creamy Cabbage and Carrot Coleslaw with Grilled Chicken

Grilled chicken breast served over a crunchy bed of creamy cabbage and carrot coleslaw tossed in a tangy, protein-rich Greek yogurt dressing.

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NUTRITION

Protein

47.3g

Fat

22.9g

Carbs

29.6g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

2 cup Green cabbage

0.5 cup Carrots

0.5 cup Greek yogurt

1 tbsp Apple cider vinegar

1 tsp Dijon mustard

1 tsp Honey

1 tbsp Sunflower seeds

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PREPARATION

1
Season the chicken breast evenly with half of the sea salt and black pepper.
2
Heat the olive oil in a skillet over medium-high heat and grill the chicken for 6 to 7 minutes per side until fully cooked and golden.
3
While the chicken is cooking, finely shred the green cabbage and carrots, then place them into a large mixing bowl.
4
In a separate small bowl, whisk together the Greek yogurt, apple cider vinegar, Dijon mustard, honey, and the remaining salt and pepper to create the dressing.
5
Pour the dressing over the shredded vegetables and toss thoroughly until every piece is well-coated.
6
Slice the grilled chicken into thin strips and arrange them on top of the coleslaw.
7
Garnish with sunflower seeds for a satisfying crunch and serve immediately.