Name: Grilled Chicken Breast with Crunchy Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 155g Chicken Breast; 2 cups Shredded Green Cabbage; 1/2 cup Shredded Carrots; 2 teaspoons Extra Virgin Olive Oil; 2 tablespoons Non-fat Plain Greek Yogurt; 1.5 tablespoons Sliced Almonds; 1 tablespoon Apple Cider Vinegar

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 herb-marinated chicken breast served over a vibrant cabbage and carrot slaw with a tangy, creamy dressing and a toasted crunch.

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NUTRITION

Protein

43.1g

Fat

18.2g

Carbs

16.2g

SERVINGS

1 serving

INGREDIENTS

155g Chicken Breast

2 cups Shredded Green Cabbage

1/2 cup Shredded Carrots

2 teaspoons Extra Virgin Olive Oil

2 tablespoons Non-fat Plain Greek Yogurt

1.5 tablespoons Sliced Almonds

1 tablespoon Apple Cider Vinegar

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PREPARATION

1
Pat the chicken breast dry and season with garlic powder, salt, and black pepper.
2
Heat a grill or skillet over medium-high heat with one teaspoon of olive oil.
3
Cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
4
In a medium bowl, whisk together the Greek yogurt, apple cider vinegar, remaining olive oil, and a pinch of salt to create the dressing.
5
Add the shredded cabbage and carrots to the bowl and toss until the vegetables are thoroughly coated.
6
Slice the grilled chicken into thin strips and place them over the slaw.
7
Top with sliced almonds for a satisfying toasted crunch.