Name: Chili-Spiced Chicken and Cabbage Stir-Fry with Mixed Leafy Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Cooked Chicken Breast, sliced; 2 cups Green Cabbage, shredded; 1 cup White Mushrooms, sliced; 0.5 oz Feta Cheese, crumbled; 1/4 Avocado, sliced; 2 cups Mixed Salad Greens; 1.25 tbsp Olive Oil; 1 small Red Chili Pepper, minced; 1 clove Garlic, minced

Chili-Spiced Chicken and Cabbage Stir-Fry with Mixed Leafy Salad

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

YOUR SOLIN GENERATED RECIPE

Chili-Spiced Chicken and Cabbage Stir-Fry with Mixed Leafy Salad

Chicken breast stir-fried with shredded cabbage and earthy mushrooms, served alongside a fresh leafy salad with a sprinkle of tangy, crumbly feta.

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NUTRITION

Protein

27.7g

Fat

29g

Carbs

18g

SERVINGS

1 serving

INGREDIENTS

3 oz Cooked Chicken Breast, sliced

2 cups Green Cabbage, shredded

1 cup White Mushrooms, sliced

0.5 oz Feta Cheese, crumbled

1/4 Avocado, sliced

2 cups Mixed Salad Greens

1.25 tbsp Olive Oil

1 small Red Chili Pepper, minced

1 clove Garlic, minced

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PREPARATION

1
Heat half of the olive oil in a large skillet or wok over medium-high heat.
2
Add the sliced chicken breast and cook for 2-3 minutes until lightly browned.
3
Toss in the sliced mushrooms and shredded cabbage, stir-frying until the cabbage begins to wilt and mushrooms soften.
4
Stir in the minced garlic and red chili pepper, cooking for another 60 seconds until fragrant.
5
In a separate salad bowl, combine the mixed greens with the remaining olive oil and a squeeze of fresh lemon juice if desired.
6
Top the salad with the sliced avocado and crumbled feta cheese.
7
Plate the warm chicken and cabbage stir-fry alongside the fresh salad and serve immediately.