Name: Grilled Chicken Breast with Crunchy Cabbage Slaw and Greek Yogurt Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.6 ounces Chicken Breast; 3.5 ounces Nonfat Greek Yogurt; 1.5 cups Shredded Green Cabbage; 1/4 cup Shredded Carrots; 2 teaspoons Olive Oil; 1 teaspoon Honey; 1 tablespoon Sunflower Seeds; 1 tablespoon Lemon Juice

Grilled Chicken Breast with Crunchy Cabbage Slaw and Greek Yogurt Dressing

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 and Greek Yogurt Dressing

Tender grilled chicken breast served over a crisp cabbage and carrot slaw tossed in a creamy, herb-flecked Greek yogurt dressing and finished with toasted sunflower seeds.

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NUTRITION

Protein

44.2g

Fat

15.3g

Carbs

23g

SERVINGS

1 serving

INGREDIENTS

4.6 ounces Chicken Breast

3.5 ounces Nonfat Greek Yogurt

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

2 teaspoons Olive Oil

1 teaspoon Honey

1 tablespoon Sunflower Seeds

1 tablespoon Lemon Juice

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PREPARATION

1
Season the chicken breast with a pinch of salt, pepper, and garlic powder.
2
Heat one teaspoon of olive oil in a grill pan or skillet over medium-high heat.
3
Grill the chicken for 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
4
Remove the chicken from the heat and let it rest for 5 minutes before slicing.
5
In a medium bowl, whisk together the Greek yogurt, lemon juice, honey, and the remaining teaspoon of olive oil to make the dressing.
6
Add the shredded cabbage and carrots to the bowl and toss until the vegetables are evenly coated.
7
Place the slaw on a plate, top with the sliced chicken breast, and garnish with the sunflower seeds.