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

Grilled chicken breast seasoned with garlic and herbs, served over a vibrant cabbage and carrot slaw tossed in a zesty, creamy dressing with a satisfyingly crisp crunch.

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NUTRITION

307kcal
Protein
45.7g
Fat
9g
Carbs
10.0g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup shredded Green Cabbage

0.5 cup shredded Red Cabbage

2 tbsp shredded Carrots

3 tbsp Nonfat Greek Yogurt

1.5 tsp Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, whisk together the Greek yogurt, olive oil, apple cider vinegar, and Dijon mustard in a large bowl.

  • 4

    Add the shredded green cabbage, red cabbage, and carrots to the bowl and toss until the vegetables are thoroughly coated in the dressing.

  • 5

    Slice the warm grilled chicken and serve it immediately 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

Grilled chicken breast seasoned with garlic and herbs, served over a vibrant cabbage and carrot slaw tossed in a zesty, creamy dressing with a satisfyingly crisp crunch.

NUTRITION

307kcal
Protein
45.7g
Fat
9g
Carbs
10.0g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup shredded Green Cabbage

0.5 cup shredded Red Cabbage

2 tbsp shredded Carrots

3 tbsp Nonfat Greek Yogurt

1.5 tsp Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, whisk together the Greek yogurt, olive oil, apple cider vinegar, and Dijon mustard in a large bowl.

  • 4

    Add the shredded green cabbage, red cabbage, and carrots to the bowl and toss until the vegetables are thoroughly coated in the dressing.

  • 5

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