Name: Grilled Chicken Breast with Crunchy Shredded Cabbage Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken Breast; 1 cup shredded Green Cabbage; 1 cup shredded Red Cabbage; 1/4 cup shredded Carrots; 1/4 cup Shelled Edamame; 1 tbsp Sliced Almonds; 2 tsp Extra Virgin Olive Oil; 1 tbsp Apple Cider Vinegar; 1 tsp Dijon Mustard

Grilled Chicken Breast with Crunchy Shredded Cabbage Salad

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Shredded Cabbage Salad

Grilled chicken breast served over a colorful bed of shredded cabbage and edamame, tossed in a zesty vinaigrette and topped with almonds for a satisfying crunch.

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NUTRITION

Protein

42.7g

Fat

18.7g

Carbs

16.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1 cup shredded Green Cabbage

1 cup shredded Red Cabbage

1/4 cup shredded Carrots

1/4 cup Shelled Edamame

1 tbsp Sliced Almonds

2 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

1
Season the chicken breast with a pinch of sea salt, black pepper, and garlic powder.
2
Preheat a grill or grill pan over medium-high heat and lightly coat with a touch of oil spray.
3
Grill the chicken for 6 to 7 minutes per side or until the internal temperature reaches 165°F.
4
While the chicken cooks, combine the shredded green cabbage, red cabbage, carrots, and edamame in a large mixing bowl.
5
In a small jar or bowl, whisk together the olive oil, apple cider vinegar, and Dijon mustard until emulsified.
6
Pour the dressing over the cabbage mixture and toss thoroughly to coat.
7
Allow the chicken to rest for 3 minutes before slicing it into thin strips.
8
Plate the cabbage salad, top with the sliced grilled chicken, and garnish with the sliced almonds.