Grilled Chicken with Cabbage Salad and Yogurt Dressing

Instructions

1. 01

   In a bowl, combine olive oil, garlic powder, paprika, black pepper, salt, oregano, and lemon juice. Coat the chicken breasts evenly with the marinade and let them rest for 10–15 minutes.

2. 02

   While the chicken marinates, place the shredded cabbage, grated carrot, sliced onion, and parsley in a large mixing bowl. Toss everything together until well combined.

3. 03

   In a small bowl, whisk together Greek yogurt, lemon juice, honey, minced garlic, salt, and pepper. Mix until smooth and creamy.

4. 04

   Heat a grill pan or outdoor grill over medium-high heat. Cook the chicken breasts for 6–7 minutes per side or until the internal temperature reaches 165°F (75°C). Remove from heat and allow the chicken to rest for 5 minutes before slicing.

5. 05

   Pour the yogurt dressing over the cabbage salad and toss until evenly coated. Divide the salad between serving plates and top with sliced grilled chicken.

6. 06

   Serve immediately while the chicken is warm. Garnish with extra parsley and a squeeze of fresh lemon juice if desired.