NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast, boneless, skinless

1 Whole Wheat Sandwich Bun

1/4 Avocado (approx. 50g)

1/2 cup shredded Green Cabbage

1/4 cup shredded Carrot

2 tbsp Nonfat Greek Yogurt

2 tbsp thinly sliced Red Onion

1 tbsp Lime Juice

1 tbsp Fresh Cilantro

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

• 1

  Start by preheating your grill or grill pan to medium-high heat.

• 2

  Season the chicken breast with salt, pepper, and a drizzle of olive oil on both sides.

• 3

  Grill the chicken breast for about 6-7 minutes per side or until fully cooked and juices run clear. Let it rest for a few minutes before slicing.

• 4

  While the chicken cooks, prepare the crunchy slaw by combining shredded cabbage, shredded carrot, and thinly sliced red onion in a bowl.

• 5

  Mix the nonfat Greek yogurt with lime juice and chopped cilantro. Season with a pinch of salt and pepper. Toss the slaw in the dressing to coat evenly.

• 6

  In a small bowl, gently mash the avocado with a fork, add a pinch of salt and pepper to enhance its flavor.

• 7

  Slice the grilled chicken breast into strips.

• 8

  Assemble the sandwich by spreading the mashed avocado on the bottom half of the whole wheat bun, laying down the chicken slices, and topping with the creamy slaw.

• 9

  Place the top bun over the slaw, slice in half if desired, and serve immediately.