Name: Seared Chicken Breast with Crunchy Cabbage Slaw and Sesame-Ginger Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.3 oz Chicken Breast; 2 cups shredded Green Cabbage; 1/2 cup shredded Carrots; 1/4 cup shelled Edamame; 1/4 Avocado, sliced; 1 tsp Sesame Oil; 1 tbsp Coconut Aminos; 1 tbsp Rice Vinegar; 1 tsp Sesame Seeds; 1 tsp Fresh Ginger, grated

Seared Chicken Breast with Crunchy Cabbage Slaw and Sesame-Ginger Dressing

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

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Crunchy Cabbage Slaw and Sesame-Ginger Dressing

Pan-seared chicken breast served over a vibrant mix of shredded cabbage and edamame, tossed in a zesty sesame-ginger vinaigrette and finished with toasted sesame seeds.

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NUTRITION

Protein

42.6g

Fat

17.9g

Carbs

24.9g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

2 cups shredded Green Cabbage

1/2 cup shredded Carrots

1/4 cup shelled Edamame

1/4 Avocado, sliced

1 tsp Sesame Oil

1 tbsp Coconut Aminos

1 tbsp Rice Vinegar

1 tsp Sesame Seeds

1 tsp Fresh Ginger, grated

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PREPARATION

1
Season the chicken breast with a pinch of sea salt and black pepper.
2
Heat a non-stick skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until golden and cooked through.
3
While the chicken is cooking, whisk together the coconut aminos, rice vinegar, sesame oil, and freshly grated ginger in a small bowl to create the dressing.
4
In a large mixing bowl, combine the shredded cabbage, carrots, and shelled edamame.
5
Pour the dressing over the vegetables and toss thoroughly until the slaw is well-coated.
6
Slice the seared chicken into thin strips and arrange them over the top of the crunchy slaw.
7
Garnish the dish with sliced avocado and a sprinkle of toasted sesame seeds before serving.