Name: Grilled Chicken Breast with Crunchy Cabbage Salad and Greek Yogurt Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken Breast; 1/3 cup Non-fat Greek Yogurt; 1.5 cups Shredded Green Cabbage; 0.5 cup Shredded Red Cabbage; 1/4 cup Shredded Carrots; 2 tsp Extra Virgin Olive Oil; 1 tbsp Sunflower Seeds; 1 tbsp Lemon Juice; 1 tsp Dijon Mustard

Nutrition

Per serving

385 calories

Protein: 42g; 42% of calories
Carbs: 18g; 18% of calories
Fat: 17g; 40% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 30 min

Season the chicken breast with salt, black pepper, and a pinch of dried oregano.
Heat one teaspoon of olive oil in a grill pan or skillet over medium-high heat.
Grill the chicken for 6 to 7 minutes per side, or until the internal temperature reaches 165°F, then set aside to rest for 5 minutes.
In a small mixing bowl, whisk together the Greek yogurt, the remaining teaspoon of olive oil, lemon juice, and Dijon mustard until smooth.
In a large salad bowl, combine the shredded green cabbage, red cabbage, and carrots.
Pour the yogurt dressing over the cabbage mixture and toss thoroughly until every strand is creamy and coated.
Slice the rested chicken breast into strips.
Plate the cabbage salad and top with the sliced chicken, finishing with a sprinkle of sunflower seeds for a satisfying crunch.

Nutrition

Ingredients

Instructions

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