NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Chicken Breast

1.5 cups Cabbage Mix

1/4 cup Shredded Carrots

1/4 cup Shelled Edamame

2 tsp Sesame Oil

2 tsp Honey

1 tbsp Soy Sauce

1.5 tbsp Rice Vinegar

1 tsp Fresh Grated Ginger

PREPARATION

• 1

  In a small bowl, whisk together the soy sauce, grated ginger, one teaspoon of honey, and one teaspoon of sesame oil.

• 2

  Place the chicken breast in a shallow dish or bag, pour half of the marinade over it, and let it sit for at least 15 minutes.

• 3

  While the chicken marinates, prepare the dressing by whisking the remaining sesame oil, honey, and rice vinegar in a large bowl.

• 4

  Add the cabbage mix, shredded carrots, and thawed edamame to the dressing bowl and toss thoroughly to coat.

• 5

  Heat a grill or skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 6

  Let the chicken rest for 3 minutes, then slice it into strips.

• 7

  Serve the warm grilled chicken over the chilled, crunchy slaw.