Name: Seared Chicken Breast with Crunchy Asian Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.6 oz Chicken Breast; 1.5 cups Shredded Green Cabbage; 0.5 cup Shredded Carrots; 0.25 cup Shelled Edamame; 2 tsp Toasted Sesame Oil; 1 tsp Avocado Oil; 1 tbsp Coconut Aminos; 1 tbsp Rice Vinegar; 1 tbsp Sliced Almonds

Seared Chicken Breast with Crunchy Asian Slaw

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

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Crunchy Asian Slaw

Pan-seared chicken breast served over a vibrant cabbage and carrot slaw tossed in a zesty ginger-sesame dressing with crunchy toasted almonds.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

36.9g

Fat

19.8g

Carbs

17.6g

SERVINGS

1 serving

INGREDIENTS

4.6 oz Chicken Breast

1.5 cups Shredded Green Cabbage

0.5 cup Shredded Carrots

0.25 cup Shelled Edamame

2 tsp Toasted Sesame Oil

1 tsp Avocado Oil

1 tbsp Coconut Aminos

1 tbsp Rice Vinegar

1 tbsp Sliced Almonds

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Pat the chicken breast dry and season lightly with sea salt and black pepper.
2
Heat the avocado oil in a medium skillet over medium-high heat.
3
Sear the chicken for 6-7 minutes per side until golden brown and cooked through.
4
While the chicken cooks, whisk together the toasted sesame oil, coconut aminos, rice vinegar, and a pinch of grated ginger in a small bowl.
5
In a large bowl, combine the shredded cabbage, carrots, and shelled edamame.
6
Pour the dressing over the vegetables and toss thoroughly to coat the slaw.
7
Slice the warm chicken breast into strips.
8
Plate the crunchy slaw and top with the sliced chicken and a sprinkle of toasted almonds.