YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Crunchy Cabbage Slaw and Lemon Yogurt Dressing
Grilled chicken breast served over a crisp cabbage and carrot slaw tossed in a zesty lemon yogurt dressing and topped with toasted sunflower seeds.
INGREDIENTS
3.5 oz Chicken Breast
1.5 cups Shredded Green Cabbage
0.25 cup Shredded Carrots
3 tbsp Non-fat Greek Yogurt
2 tsp Extra Virgin Olive Oil
1 tbsp Sunflower Seeds
1 tbsp Lemon Juice
1 tsp Dijon Mustard
0.5 tsp Honey
PREPARATION
Whisk half of the lemon juice with one teaspoon of olive oil, salt, and pepper in a small bowl to marinate the chicken.
Place the chicken on a preheated grill or skillet over medium-high heat and cook for about six minutes per side until fully cooked through.
Combine the Greek yogurt, Dijon mustard, honey, remaining lemon juice, and remaining olive oil in a large bowl to create the creamy dressing.
Add the shredded cabbage and carrots to the dressing bowl and toss thoroughly until the vegetables are evenly coated.
Slice the grilled chicken into thin strips and serve it over the crunchy slaw, finishing the dish with a sprinkle of toasted sunflower seeds.