Seared Chicken Breast with Roasted Cabbage and Jalapeño Relish

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

Seared Chicken Breast with Roasted Cabbage and Jalapeño Relish

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Roasted Cabbage and Jalapeño Relish

Pan-seared chicken breast served over tender roasted cabbage wedges and topped with a zesty jalapeño-olive relish for a bright, briny finish.

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NUTRITION

483kcal
Protein
44.4g
Fat
28.4g
Carbs
13.8g

SERVINGS

1 serving

INGREDIENTS

6.35 ounces Chicken Breast

2.25 cups chopped Green Cabbage

1.5 tablespoons Extra Virgin Olive Oil

4 Green Olives

1 ounce Dill Pickles

1 medium Jalapeño

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Cut the cabbage into thick wedges, drizzle with half a tablespoon of olive oil, season with salt and pepper, and roast for 20 minutes until the edges are charred and tender.

  • 3

    Season the chicken breast with salt, black pepper, and a pinch of garlic powder.

  • 4

    Heat another half tablespoon of olive oil in a skillet over medium-high heat and sear the chicken for about 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 5

    While the chicken and cabbage cook, finely dice the jalapeño, green olives, and pickles.

  • 6

    Toss the diced relish ingredients with the remaining half tablespoon of olive oil and a splash of pickle brine if desired.

  • 7

    Plate the roasted cabbage wedges, top with the sliced seared chicken, and spoon the jalapeño relish over the top.

Seared Chicken Breast with Roasted Cabbage and Jalapeño Relish

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

Seared Chicken Breast with Roasted Cabbage and Jalapeño Relish

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Roasted Cabbage and Jalapeño Relish

Pan-seared chicken breast served over tender roasted cabbage wedges and topped with a zesty jalapeño-olive relish for a bright, briny finish.

NUTRITION

483kcal
Protein
44.4g
Fat
28.4g
Carbs
13.8g

SERVINGS

1 serving

INGREDIENTS

6.35 ounces Chicken Breast

2.25 cups chopped Green Cabbage

1.5 tablespoons Extra Virgin Olive Oil

4 Green Olives

1 ounce Dill Pickles

1 medium Jalapeño

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Cut the cabbage into thick wedges, drizzle with half a tablespoon of olive oil, season with salt and pepper, and roast for 20 minutes until the edges are charred and tender.

  • 3

    Season the chicken breast with salt, black pepper, and a pinch of garlic powder.

  • 4

    Heat another half tablespoon of olive oil in a skillet over medium-high heat and sear the chicken for about 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 5

    While the chicken and cabbage cook, finely dice the jalapeño, green olives, and pickles.

  • 6

    Toss the diced relish ingredients with the remaining half tablespoon of olive oil and a splash of pickle brine if desired.

  • 7

    Plate the roasted cabbage wedges, top with the sliced seared chicken, and spoon the jalapeño relish over the top.