Seared Chicken Breast with Crunchy Cabbage Slaw and Edamame

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

Seared Chicken Breast with Crunchy Cabbage Slaw and Edamame

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Crunchy Cabbage Slaw and Edamame

Savor this Japanese-inspired lunch featuring a perfectly seared chicken breast paired with a refreshing crunchy cabbage slaw and tender edamame. Enhanced with a light soy-ginger dressing, this dish delivers a delicious balance of textures and flavors, making it as appealing as it is nutritious.

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NUTRITION

338kcal
Protein
46.5g
Fat
9.3g
Carbs
14.1g

SERVINGS

1 serving

INGREDIENTS

4.75 oz Chicken Breast (135g)

1 cup shredded Green Cabbage (89g)

1/3 cup Shelled Edamame (50g)

1/4 cup sliced Red Bell Pepper (30g)

1 tsp Low-Sodium Soy Sauce (5g)

1 tsp Rice Vinegar (5g)

1/2 tsp Sesame Oil (2.3g)

1 tsp Fresh Ginger, grated (2g)

1 clove Garlic, minced (3g)

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PREPARATION

  • 1

    Pat the chicken breast dry and season lightly with salt and pepper if desired.

  • 2

    Heat a non-stick skillet over medium-high heat and sear the chicken breast for about 4-5 minutes per side, or until fully cooked through and golden brown on the outside.

  • 3

    While the chicken is cooking, combine shredded cabbage, sliced red bell pepper, and shelled edamame in a bowl.

  • 4

    In a small bowl, whisk together low-sodium soy sauce, rice vinegar, sesame oil, grated ginger, and minced garlic to create a light dressing.

  • 5

    Pour the dressing over the cabbage slaw and toss well to combine.

  • 6

    Slice the seared chicken breast and serve atop or alongside the crunchy slaw.

  • 7

    Enjoy this balanced Japanese-inspired lunch!

Seared Chicken Breast with Crunchy Cabbage Slaw and Edamame

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

Seared Chicken Breast with Crunchy Cabbage Slaw and Edamame

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Crunchy Cabbage Slaw and Edamame

Savor this Japanese-inspired lunch featuring a perfectly seared chicken breast paired with a refreshing crunchy cabbage slaw and tender edamame. Enhanced with a light soy-ginger dressing, this dish delivers a delicious balance of textures and flavors, making it as appealing as it is nutritious.

NUTRITION

338kcal
Protein
46.5g
Fat
9.3g
Carbs
14.1g

SERVINGS

1 serving

INGREDIENTS

4.75 oz Chicken Breast (135g)

1 cup shredded Green Cabbage (89g)

1/3 cup Shelled Edamame (50g)

1/4 cup sliced Red Bell Pepper (30g)

1 tsp Low-Sodium Soy Sauce (5g)

1 tsp Rice Vinegar (5g)

1/2 tsp Sesame Oil (2.3g)

1 tsp Fresh Ginger, grated (2g)

1 clove Garlic, minced (3g)

PREPARATION

  • 1

    Pat the chicken breast dry and season lightly with salt and pepper if desired.

  • 2

    Heat a non-stick skillet over medium-high heat and sear the chicken breast for about 4-5 minutes per side, or until fully cooked through and golden brown on the outside.

  • 3

    While the chicken is cooking, combine shredded cabbage, sliced red bell pepper, and shelled edamame in a bowl.

  • 4

    In a small bowl, whisk together low-sodium soy sauce, rice vinegar, sesame oil, grated ginger, and minced garlic to create a light dressing.

  • 5

    Pour the dressing over the cabbage slaw and toss well to combine.

  • 6

    Slice the seared chicken breast and serve atop or alongside the crunchy slaw.

  • 7

    Enjoy this balanced Japanese-inspired lunch!