Name: Red Cabbage and Spinach Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1.5 cup red cabbage; 2 cup baby spinach; 0.5 cup carrots; 1 tbsp sunflower seeds; 0.5 tbsp extra virgin olive oil; 1 tbsp apple cider vinegar; 1 tsp dijon mustard; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano

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

YOUR SOLIN GENERATED RECIPE

Red Cabbage and Spinach Salad

Crisp red cabbage and baby spinach tossed with pan-seared chicken breast and a zesty cider vinaigrette for a vibrant crunch.

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NUTRITION

Protein

54.9g

Fat

18.9g

Carbs

21.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1.5 cup red cabbage

2 cup baby spinach

0.5 cup carrots

1 tbsp sunflower seeds

0.5 tbsp extra virgin olive oil

1 tbsp apple cider vinegar

1 tsp dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

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PREPARATION

1
Season the chicken breast evenly on both sides with the sea salt, black pepper, and dried oregano.
2
Heat a non-stick skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
3
While the chicken cooks, finely shred the red cabbage and grate the carrots.
4
In a small jar or bowl, whisk together the extra virgin olive oil, apple cider vinegar, and dijon mustard until the dressing is fully emulsified.
5
Once the chicken is cooked, remove it from the heat and let it rest for 5 minutes before slicing into thin strips.
6
In a large mixing bowl, combine the baby spinach, shredded cabbage, and carrots.
7
Drizzle the vinaigrette over the vegetables and toss thoroughly to ensure every leaf is coated.
8
Transfer the salad to a plate, top with the warm sliced chicken breast, and sprinkle with sunflower seeds.