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 ounces Chicken Breast; 2 cups shredded Green Cabbage; 1/4 cup shredded Carrots; 2 tablespoons non-fat Greek Yogurt; 1 teaspoon Olive Oil; 1 tablespoon Sunflower Seeds; 1 tablespoon Apple Cider Vinegar; 1 teaspoon Dijon Mustard; 1/2 teaspoon Honey

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

Grilled chicken breast served over a vibrant cabbage and carrot slaw tossed in a zesty yogurt dressing, finished with toasted sunflower seeds for a satisfying crunch.

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NUTRITION

Protein

45.2g

Fat

13.5g

Carbs

16.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

2 cups shredded Green Cabbage

1/4 cup shredded Carrots

2 tablespoons non-fat Greek Yogurt

1 teaspoon Olive Oil

1 tablespoon Sunflower Seeds

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1/2 teaspoon Honey

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PREPARATION

1
Season the chicken breast with salt, pepper, and garlic powder.
2
Preheat a grill or grill pan over medium-high heat and lightly coat with a drizzle of olive oil.
3
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.
4
While the chicken cooks, whisk together the Greek yogurt, apple cider vinegar, Dijon mustard, honey, and remaining olive oil in a large bowl.
5
Add the shredded cabbage and carrots to the bowl and toss thoroughly until the vegetables are well coated with the dressing.
6
Slice the grilled chicken into strips.
7
Plate the slaw and top with the sliced chicken and a sprinkle of sunflower seeds for a toasted finish.