Honey-Balsamic Roasted Red Cabbage Steaks with Grilled Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Honey-Balsamic Roasted Red Cabbage Steaks with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Honey-Balsamic Roasted Red Cabbage Steaks with Grilled Chicken

Enjoy a vibrant twist on the classic roasted cabbage steak, elevated with a sweet and tangy honey-balsamic glaze and perfectly grilled chicken breast. This dish delivers tender, caramelized red cabbage paired with succulent chicken for a balanced, nutrient-dense meal that's as visually striking as it is delicious.

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NUTRITION

485kcal
Protein
39.7g
Fat
18.3g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

0.5 medium head of Red Cabbage (300g)

6 ounces Chicken Breast (170g)

2 tablespoons Balsamic Vinegar

1 tablespoon Honey

1 tablespoon Olive Oil

Salt and Pepper, to taste

1 teaspoon Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Core the red cabbage and cut it into thick slices or 'steaks' approximately 1 to 1.5 inches thick, keeping the core intact to help hold the slices together.

  • 3

    In a small bowl, whisk together the balsamic vinegar, honey, olive oil, garlic powder, salt, and pepper.

  • 4

    Brush the cabbage steaks generously with the honey-balsamic mixture on both sides and place them on the prepared baking sheet.

  • 5

    Roast in the oven for about 25-30 minutes until the edges are caramelized and the cabbage is tender, flipping halfway through for even cooking.

  • 6

    While the cabbage roasts, preheat a grill or skillet over medium-high heat. Season the chicken breast with salt, pepper, and a light sprinkle of garlic powder.

  • 7

    Grill the chicken breast for about 6-7 minutes per side or until fully cooked and the internal temperature reaches 165°F (74°C). Let it rest for a few minutes, then slice into strips.

  • 8

    Plate the roasted red cabbage steaks and top with the grilled chicken slices. Drizzle any remaining glaze from the baking sheet over the top.

  • 9

    Serve warm and enjoy your nutritious, flavorful dish.

Honey-Balsamic Roasted Red Cabbage Steaks with Grilled Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Honey-Balsamic Roasted Red Cabbage Steaks with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Honey-Balsamic Roasted Red Cabbage Steaks with Grilled Chicken

Enjoy a vibrant twist on the classic roasted cabbage steak, elevated with a sweet and tangy honey-balsamic glaze and perfectly grilled chicken breast. This dish delivers tender, caramelized red cabbage paired with succulent chicken for a balanced, nutrient-dense meal that's as visually striking as it is delicious.

NUTRITION

485kcal
Protein
39.7g
Fat
18.3g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

0.5 medium head of Red Cabbage (300g)

6 ounces Chicken Breast (170g)

2 tablespoons Balsamic Vinegar

1 tablespoon Honey

1 tablespoon Olive Oil

Salt and Pepper, to taste

1 teaspoon Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Core the red cabbage and cut it into thick slices or 'steaks' approximately 1 to 1.5 inches thick, keeping the core intact to help hold the slices together.

  • 3

    In a small bowl, whisk together the balsamic vinegar, honey, olive oil, garlic powder, salt, and pepper.

  • 4

    Brush the cabbage steaks generously with the honey-balsamic mixture on both sides and place them on the prepared baking sheet.

  • 5

    Roast in the oven for about 25-30 minutes until the edges are caramelized and the cabbage is tender, flipping halfway through for even cooking.

  • 6

    While the cabbage roasts, preheat a grill or skillet over medium-high heat. Season the chicken breast with salt, pepper, and a light sprinkle of garlic powder.

  • 7

    Grill the chicken breast for about 6-7 minutes per side or until fully cooked and the internal temperature reaches 165°F (74°C). Let it rest for a few minutes, then slice into strips.

  • 8

    Plate the roasted red cabbage steaks and top with the grilled chicken slices. Drizzle any remaining glaze from the baking sheet over the top.

  • 9

    Serve warm and enjoy your nutritious, flavorful dish.