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

Tender grilled chicken breast served over a vibrant mix of shredded cabbage and carrots tossed in a zesty Greek yogurt dressing with a satisfyingly crisp crunch.

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NUTRITION

329kcal
Protein
47.6g
Fat
10.4g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Chicken Breast

1.5 cups Shredded Green Cabbage

0.25 cup Shredded Carrots

1 teaspoon Olive Oil

2 tablespoons Non-fat Greek Yogurt

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1 tablespoon Chopped Green Onions

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PREPARATION

  • 1

    Season the chicken breast with salt, black pepper, and garlic powder on both sides.

  • 2

    Heat a grill or grill pan over medium-high heat and lightly coat with the olive oil.

  • 3

    Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    In a large bowl, whisk together the Greek yogurt, apple cider vinegar, and Dijon mustard until smooth.

  • 5

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

  • 6

    Let the chicken rest for 5 minutes before slicing it into thin strips.

  • 7

    Serve the sliced chicken 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

Tender grilled chicken breast served over a vibrant mix of shredded cabbage and carrots tossed in a zesty Greek yogurt dressing with a satisfyingly crisp crunch.

NUTRITION

329kcal
Protein
47.6g
Fat
10.4g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Chicken Breast

1.5 cups Shredded Green Cabbage

0.25 cup Shredded Carrots

1 teaspoon Olive Oil

2 tablespoons Non-fat Greek Yogurt

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1 tablespoon Chopped Green Onions

PREPARATION

  • 1

    Season the chicken breast with salt, black pepper, and garlic powder on both sides.

  • 2

    Heat a grill or grill pan over medium-high heat and lightly coat with the olive oil.

  • 3

    Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    In a large bowl, whisk together the Greek yogurt, apple cider vinegar, and Dijon mustard until smooth.

  • 5

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

  • 6

    Let the chicken rest for 5 minutes before slicing it into thin strips.

  • 7

    Serve the sliced chicken immediately over the chilled, crunchy slaw.