Grilled Chicken Breast over Crunchy Cabbage Slaw with Edamame

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

Grilled Chicken Breast over Crunchy Cabbage Slaw with Edamame

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast over Crunchy Cabbage Slaw with Edamame

Grilled chicken breast served over a vibrant mix of shredded cabbage and edamame, tossed in a zesty ginger-lime vinaigrette for a refreshing crunch.

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NUTRITION

407kcal
Protein
39.5g
Fat
20.8g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/3 cup Shelled Edamame

1 cup shredded Green Cabbage

1/2 cup shredded Red Cabbage

2 tablespoons shredded Carrots

1 tablespoon Avocado Oil

1 tablespoon Rice Vinegar

1 teaspoon Coconut Aminos

1 teaspoon grated Fresh Ginger

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Combine the shredded green cabbage, red cabbage, carrots, and edamame in a large mixing bowl.

  • 4

    Whisk together the avocado oil, rice vinegar, coconut aminos, and grated ginger in a small jar to create the dressing.

  • 5

    Pour the dressing over the cabbage mixture and toss thoroughly until every vegetable is well coated.

  • 6

    Slice the grilled chicken breast into thin strips and arrange them over the top of the crunchy slaw before serving.

Grilled Chicken Breast over Crunchy Cabbage Slaw with Edamame

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

Grilled Chicken Breast over Crunchy Cabbage Slaw with Edamame

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast over Crunchy Cabbage Slaw with Edamame

Grilled chicken breast served over a vibrant mix of shredded cabbage and edamame, tossed in a zesty ginger-lime vinaigrette for a refreshing crunch.

NUTRITION

407kcal
Protein
39.5g
Fat
20.8g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/3 cup Shelled Edamame

1 cup shredded Green Cabbage

1/2 cup shredded Red Cabbage

2 tablespoons shredded Carrots

1 tablespoon Avocado Oil

1 tablespoon Rice Vinegar

1 teaspoon Coconut Aminos

1 teaspoon grated Fresh Ginger

PREPARATION

  • 1

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

  • 2

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

  • 3

    Combine the shredded green cabbage, red cabbage, carrots, and edamame in a large mixing bowl.

  • 4

    Whisk together the avocado oil, rice vinegar, coconut aminos, and grated ginger in a small jar to create the dressing.

  • 5

    Pour the dressing over the cabbage mixture and toss thoroughly until every vegetable is well coated.

  • 6

    Slice the grilled chicken breast into thin strips and arrange them over the top of the crunchy slaw before serving.