YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Crunchy Cabbage Slaw and Edamame
Savor a vibrant lunch featuring tender grilled chicken breast atop a refreshing, crunchy cabbage slaw accented with shredded carrots and a light olive oil dressing. Complemented by a side of protein-rich edamame, this dish delivers a satisfying balance of lean protein, crisp veggies, and healthy fats, all perfect for a motivating midday meal.
INGREDIENTS
4 oz Grilled Chicken Breast
1 cup shredded Green Cabbage
1/4 cup shredded Carrot
1/2 cup Shelled Edamame
2 tsp Extra Virgin Olive Oil
PREPARATION
Start by grilling a 4 oz chicken breast until cooked through and lightly charred, then slice it into strips.
In a mixing bowl, combine 1 cup of shredded green cabbage with 1/4 cup of shredded carrot.
Drizzle 2 teaspoons of extra virgin olive oil over the cabbage mix, and toss to evenly coat. Season with salt and pepper to taste.
Steam or boil 1/2 cup of shelled edamame until tender, then lightly season if desired.
Plate the cabbage slaw, arrange the grilled chicken strips on top, and serve the edamame on the side for a balanced, nutritious meal.