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 chicken breast grilled with garlic and herbs, served with a zesty yogurt-based cabbage slaw for a satisfying crunch.

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NUTRITION

283kcal
Protein
32.4g
Fat
13.1g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1.5 cups shredded Green Cabbage

1/4 cup shredded Carrots

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Nonfat Plain Greek Yogurt

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

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

  • 2

    Heat one teaspoon of olive oil in a grill pan over medium-high heat.

  • 3

    Grill the chicken for 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 4

    Whisk together the remaining olive oil, Greek yogurt, apple cider vinegar, and Dijon mustard in a large bowl.

  • 5

    Add the shredded cabbage and carrots to the bowl and toss until thoroughly coated.

  • 6

    Slice the grilled chicken and serve it warm over the chilled, crunchy slaw.

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 chicken breast grilled with garlic and herbs, served with a zesty yogurt-based cabbage slaw for a satisfying crunch.

NUTRITION

283kcal
Protein
32.4g
Fat
13.1g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1.5 cups shredded Green Cabbage

1/4 cup shredded Carrots

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Nonfat Plain Greek Yogurt

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

PREPARATION

  • 1

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

  • 2

    Heat one teaspoon of olive oil in a grill pan over medium-high heat.

  • 3

    Grill the chicken for 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 4

    Whisk together the remaining olive oil, Greek yogurt, apple cider vinegar, and Dijon mustard in a large bowl.

  • 5

    Add the shredded cabbage and carrots to the bowl and toss until thoroughly coated.

  • 6

    Slice the grilled chicken and serve it warm over the chilled, crunchy slaw.