Name: Grilled Chicken Breast with Crunchy Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken Breast; 1.5 cups Shredded Cabbage Mix; 1.5 tbsp Slivered Almonds; 2 tsp Extra Virgin Olive Oil; 3 tbsp Non-fat Greek Yogurt; 1 tbsp Apple Cider Vinegar; 1 tsp Dijon Mustard

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

Tender chicken breast grilled with zesty herbs and served alongside a crisp, vinegar-based cabbage slaw with toasted almond slivers.

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NUTRITION

Protein

45.2g

Fat

18.9g

Carbs

13.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1.5 cups Shredded Cabbage Mix

1.5 tbsp Slivered Almonds

2 tsp Extra Virgin Olive Oil

3 tbsp Non-fat Greek Yogurt

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

1
Preheat a grill or grill pan over medium-high heat.
2
Season the chicken breast with salt, pepper, and your favorite dried herbs like oregano or thyme.
3
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.
4
While the chicken cooks, whisk together the Greek yogurt, olive oil, apple cider vinegar, and Dijon mustard in a large bowl to create the dressing.
5
Add the shredded cabbage mix to the bowl and toss thoroughly until every strand is coated.
6
In a small dry pan over medium heat, lightly toast the slivered almonds for 2 minutes until fragrant and golden.
7
Slice the grilled chicken into strips and serve over the cabbage slaw, finishing the dish with a sprinkle of toasted almonds.