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 chicken breast grilled with garlic and herbs, served over a vibrant cabbage and carrot slaw tossed in a zesty dressing with a refreshing crunch.

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NUTRITION

370kcal
Protein
47.7g
Fat
12.4g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Chicken Breast

1.5 cups Shredded Green Cabbage

0.5 cup Shredded Carrots

2 tablespoons Non-fat Greek Yogurt

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

0.5 teaspoon Honey

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and dried herbs.

  • 2

    Heat a grill pan or outdoor grill to medium-high heat and lightly oil the surface.

  • 3

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

  • 4

    Whisk together the Greek yogurt, olive oil, apple cider vinegar, Dijon mustard, and honey in a large bowl.

  • 5

    Add the shredded cabbage and carrots to the bowl and toss thoroughly to coat in the dressing.

  • 6

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

  • 7

    Serve the sliced chicken over the bed of 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 chicken breast grilled with garlic and herbs, served over a vibrant cabbage and carrot slaw tossed in a zesty dressing with a refreshing crunch.

NUTRITION

370kcal
Protein
47.7g
Fat
12.4g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Chicken Breast

1.5 cups Shredded Green Cabbage

0.5 cup Shredded Carrots

2 tablespoons Non-fat Greek Yogurt

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

0.5 teaspoon Honey

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and dried herbs.

  • 2

    Heat a grill pan or outdoor grill to medium-high heat and lightly oil the surface.

  • 3

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

  • 4

    Whisk together the Greek yogurt, olive oil, apple cider vinegar, Dijon mustard, and honey in a large bowl.

  • 5

    Add the shredded cabbage and carrots to the bowl and toss thoroughly to coat in the dressing.

  • 6

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

  • 7

    Serve the sliced chicken over the bed of crunchy slaw.