Grilled Chicken Breast with Steamed Rice and Crunchy Veggie Slaw

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

Grilled Chicken Breast with Steamed Rice and Crunchy Veggie Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Steamed Rice and Crunchy Veggie Slaw

Grilled chicken breast seasoned with ginger and garlic, served over fluffy white rice with a crisp cabbage and carrot slaw tossed in a zesty sesame dressing.

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NUTRITION

426kcal
Protein
49.6g
Fat
7.3g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

7 ounces Chicken Breast

1/2 cup cooked White Rice

1 cup shredded Green Cabbage

1/2 cup shredded Carrots

1 tablespoon Coconut Aminos

1 teaspoon Sesame Oil

1 tablespoon Rice Vinegar

1 teaspoon grated Fresh Ginger

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PREPARATION

  • 1

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

  • 2

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

  • 3

    While the chicken is grilling, steam the white rice according to the package instructions until fluffy.

  • 4

    In a small mixing bowl, whisk together the rice vinegar, coconut aminos, sesame oil, and freshly grated ginger to create the dressing.

  • 5

    In a separate bowl, combine the shredded cabbage and carrots, then pour the dressing over the vegetables and toss until well coated.

  • 6

    Slice the grilled chicken into strips and serve it alongside the steamed rice and the crunchy veggie slaw.

Grilled Chicken Breast with Steamed Rice and Crunchy Veggie Slaw

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

Grilled Chicken Breast with Steamed Rice and Crunchy Veggie Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Steamed Rice and Crunchy Veggie Slaw

Grilled chicken breast seasoned with ginger and garlic, served over fluffy white rice with a crisp cabbage and carrot slaw tossed in a zesty sesame dressing.

NUTRITION

426kcal
Protein
49.6g
Fat
7.3g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

7 ounces Chicken Breast

1/2 cup cooked White Rice

1 cup shredded Green Cabbage

1/2 cup shredded Carrots

1 tablespoon Coconut Aminos

1 teaspoon Sesame Oil

1 tablespoon Rice Vinegar

1 teaspoon grated Fresh Ginger

PREPARATION

  • 1

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

  • 2

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

  • 3

    While the chicken is grilling, steam the white rice according to the package instructions until fluffy.

  • 4

    In a small mixing bowl, whisk together the rice vinegar, coconut aminos, sesame oil, and freshly grated ginger to create the dressing.

  • 5

    In a separate bowl, combine the shredded cabbage and carrots, then pour the dressing over the vegetables and toss until well coated.

  • 6

    Slice the grilled chicken into strips and serve it alongside the steamed rice and the crunchy veggie slaw.