Name: Seared Chicken Breast with Crunchy Asian Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken Breast; 1 cup shredded Green Cabbage; 0.5 cup shredded Carrots; 1 tsp Sesame Oil; 1 tbsp Coconut Aminos; 1 tbsp Rice Vinegar; 1 tbsp Sliced Almonds; 1 tsp Sesame Seeds; 1 tsp Olive Oil; 1 tsp grated Fresh Ginger

Seared Chicken Breast with Crunchy Asian Slaw

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 Asian Slaw

Pan-seared chicken breast served over a vibrant cabbage and carrot slaw tossed in a ginger-sesame dressing, finished with toasted almonds.

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NUTRITION

Protein

34.8g

Fat

17.8g

Carbs

17.9g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1 cup shredded Green Cabbage

0.5 cup shredded Carrots

1 tsp Sesame Oil

1 tbsp Coconut Aminos

1 tbsp Rice Vinegar

1 tbsp Sliced Almonds

1 tsp Sesame Seeds

1 tsp Olive Oil

1 tsp grated Fresh Ginger

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PREPARATION

1
Pat the chicken breast dry with paper towels and season lightly with salt and pepper.
2
Heat the olive oil in a skillet over medium-high heat and sear the chicken for 5-7 minutes per side until fully cooked.
3
In a small bowl, whisk together the sesame oil, coconut aminos, rice vinegar, and freshly grated ginger to create the dressing.
4
Combine the shredded cabbage and carrots in a large mixing bowl and toss thoroughly with the dressing.
5
Allow the chicken to rest for a few minutes before slicing it into thin strips.
6
Plate the crunchy slaw and top with the sliced chicken breast.
7
Garnish with sliced almonds and sesame seeds for added texture.