Name: Grilled Chicken Breast with Crunchy Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Chicken Breast; 1 cup shredded Green Cabbage; 0.5 cup shredded Red Cabbage; 0.25 cup shredded Carrots; 2 tablespoons Non-fat Greek Yogurt; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Apple Cider Vinegar; 1 teaspoon Dijon Mustard; 0.5 teaspoon Garlic Powder

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

Garlic-rubbed chicken breast grilled until juicy and served over a vibrant cabbage and carrot slaw tossed in a zesty yogurt dressing for a satisfying crunch.

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NUTRITION

Protein

44.6g

Fat

7.6g

Carbs

12.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 cup shredded Carrots

2 tablespoons Non-fat Greek Yogurt

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

0.5 teaspoon Garlic Powder

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PREPARATION

1
Pat the chicken breast dry and season evenly with garlic powder, salt, and black pepper.
2
Heat a grill or grill pan over medium-high heat and lightly coat with oil spray.
3
Grill the chicken for 6 to 7 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit.
4
While the chicken is cooking, combine the shredded green cabbage, red cabbage, and carrots in a large mixing bowl.
5
In a small bowl, whisk together the Greek yogurt, olive oil, apple cider vinegar, and Dijon mustard until smooth.
6
Pour the dressing over the cabbage mixture and toss thoroughly to ensure every piece is coated.
7
Remove the chicken from the grill and let it rest for 3 minutes before slicing it into strips.
8
Plate the slaw and top it with the warm sliced chicken.