Name: Grilled Chicken Breast with Crunchy Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken Breast; 1.5 cups shredded Green Cabbage; 1/4 cup shredded Carrots; 1 tsp Extra Virgin Olive Oil; 2 tbsp Non-fat Greek Yogurt; 1 tbsp Sunflower Seeds; 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

Grilled chicken breast served over a zesty cabbage and carrot slaw tossed in a creamy dressing and topped with a toasted crunch.

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NUTRITION

Protein

35g

Fat

12.4g

Carbs

12.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1.5 cups shredded Green Cabbage

1/4 cup shredded Carrots

1 tsp Extra Virgin Olive Oil

2 tbsp Non-fat Greek Yogurt

1 tbsp Sunflower Seeds

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

1
Season the chicken breast with a pinch of salt, black pepper, and garlic powder.
2
Grill the chicken over medium-high heat for about 6-7 minutes per side until the internal temperature reaches 165°F.
3
In a large mixing bowl, whisk together the Greek yogurt, apple cider vinegar, olive oil, and Dijon mustard to create the dressing.
4
Add the shredded cabbage and carrots to the bowl, tossing thoroughly to ensure the vegetables are evenly coated.
5
Allow the grilled chicken to rest for 3 minutes before slicing it into thin strips.
6
Place the slaw on a plate, top with the sliced chicken, and sprinkle with sunflower seeds for a toasted crunch.