Name: Roasted Chicken with Red Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.75 medium Yukon Gold potato; 1 tbsp Plain Greek yogurt; 1 cup Red cabbage; 1 tbsp Apple cider vinegar; 2 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 1 tsp Fresh parsley

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

YOUR SOLIN GENERATED RECIPE

Roasted Chicken with Red Cabbage Slaw

Herb-roasted chicken breast served with creamy mashed potatoes and a vibrant, crunchy red cabbage slaw tossed in a zesty cider vinaigrette.

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NUTRITION

Protein

50.2g

Fat

14.8g

Carbs

36.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.75 medium Yukon Gold potato

1 tbsp Plain Greek yogurt

1 cup Red cabbage

1 tbsp Apple cider vinegar

2 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tsp Fresh parsley

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Rub the chicken breast with 1 tsp olive oil, garlic powder, sea salt, and black pepper.
3
Roast the chicken for 20 minutes or until the internal temperature reaches 165°F.
4
Peel and cube the potato, then boil in a small pot of water for 12 minutes until fork-tender.
5
Drain the potato and mash thoroughly with the Greek yogurt until smooth and creamy.
6
Thinly shred the red cabbage and toss with the remaining olive oil and apple cider vinegar in a small bowl.
7
Slice the roasted chicken and serve alongside the mashed potatoes and slaw, garnished with fresh parsley.