Grilled 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.

Grilled Chicken Breast with Crunchy Cabbage Slaw and Edamame

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw and Edamame

Grilled chicken breast served over a slaw of shredded cabbage and edamame, tossed in a ginger-sesame dressing for a satisfying crunch.

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NUTRITION

378kcal
Protein
41.4g
Fat
15.7g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1/2 cup Shelled Edamame

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1 teaspoon Sesame Oil

1 teaspoon Honey

1 tablespoon Sliced Almonds

1 tablespoon Rice Vinegar

1/2 teaspoon Grated Fresh Ginger

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit.

  • 3

    Whisk together the sesame oil, rice vinegar, honey, and 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 vegetable mixture and toss thoroughly to ensure even coating.

  • 6

    Slice the grilled chicken into thin strips.

  • 7

    Plate the cabbage slaw and top with the sliced chicken and toasted almonds for a satisfying crunch.

Grilled 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.

Grilled Chicken Breast with Crunchy Cabbage Slaw and Edamame

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw and Edamame

Grilled chicken breast served over a slaw of shredded cabbage and edamame, tossed in a ginger-sesame dressing for a satisfying crunch.

NUTRITION

378kcal
Protein
41.4g
Fat
15.7g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1/2 cup Shelled Edamame

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1 teaspoon Sesame Oil

1 teaspoon Honey

1 tablespoon Sliced Almonds

1 tablespoon Rice Vinegar

1/2 teaspoon Grated Fresh Ginger

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit.

  • 3

    Whisk together the sesame oil, rice vinegar, honey, and 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 vegetable mixture and toss thoroughly to ensure even coating.

  • 6

    Slice the grilled chicken into thin strips.

  • 7

    Plate the cabbage slaw and top with the sliced chicken and toasted almonds for a satisfying crunch.