Name: Grilled Chicken Breast with Crunchy Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.25 ounces Chicken Breast; 1 cup shredded Green Cabbage; 0.5 cup shredded Red Cabbage; 0.25 cup shredded Carrots; 2 tablespoons Non-fat Greek Yogurt; 1.5 teaspoons Extra Virgin Olive Oil; 1 tablespoon Apple Cider Vinegar; 1 teaspoon Honey; 1 teaspoon Sunflower Seeds; Salt, black pepper, and garlic powder to taste

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

Juicy grilled chicken breast served over a vibrant cabbage and carrot slaw tossed in a zesty yogurt dressing and finished with a toasted sunflower seed crunch.

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NUTRITION

Protein

32.6g

Fat

12g

Carbs

19.3g

SERVINGS

1 serving

INGREDIENTS

4.25 ounces Chicken Breast

1 cup shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 cup shredded Carrots

2 tablespoons Non-fat Greek Yogurt

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Honey

1 teaspoon Sunflower Seeds

Salt, black pepper, and garlic powder to taste

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PREPARATION

1
Season the chicken breast evenly with salt, black pepper, and garlic powder.
2
Grill the chicken over medium-high heat for 6 to 7 minutes per side, or until the internal temperature reaches 165°F.
3
While the chicken cooks, combine the shredded green cabbage, red cabbage, and carrots in a large mixing bowl.
4
In a small bowl, whisk together the Greek yogurt, olive oil, apple cider vinegar, and honey until smooth to create the dressing.
5
Pour the dressing over the cabbage mixture and toss thoroughly to coat.
6
Slice the grilled chicken into strips and serve on top of the fresh slaw.
7
Garnish with sunflower seeds for an added toasted crunch.