Name: Grilled Chicken Breast with Crunchy Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.1 ounces Chicken Breast; 1.1 cups shredded Green Cabbage; 0.6 cups shredded Red Cabbage; 0.25 cups shredded Carrots; 2 tablespoons Nonfat Greek Yogurt; 1 tablespoon Extra Virgin Olive Oil; 1 tablespoon Apple Cider Vinegar; 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 seasoned with garlic and herbs, served over a zesty, vinegar-based cabbage slaw with a satisfyingly crisp crunch.

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NUTRITION

Protein

45.3g

Fat

19.1g

Carbs

13.9g

SERVINGS

1 serving

INGREDIENTS

6.1 ounces Chicken Breast

1.1 cups shredded Green Cabbage

0.6 cups shredded Red Cabbage

0.25 cups shredded Carrots

2 tablespoons Nonfat Greek Yogurt

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

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PREPARATION

1
Preheat a grill or grill pan to medium-high heat.
2
Season the chicken breast with sea salt, black pepper, and garlic powder to taste.
3
Grill the chicken for 6 to 7 minutes per side or until the internal temperature reaches 165°F.
4
While the chicken is cooking, whisk together the Greek yogurt, olive oil, apple cider vinegar, and Dijon mustard in a large mixing bowl to create the dressing.
5
Add the shredded green cabbage, red cabbage, and carrots to the bowl and toss until the vegetables are thoroughly coated.
6
Let the chicken rest for 3 minutes after grilling, then slice it into strips.
7
Serve the warm grilled chicken over the chilled, crunchy slaw.