NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1.5 cups Green Cabbage, shredded

0.5 cup Red Cabbage, shredded

0.25 cup Carrots, shredded

1 tbsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tsp Honey

1 tbsp Slivered Almonds

PREPARATION

• 1

  Season the chicken breast with salt, black pepper, and garlic powder on both sides.

• 2

  Heat a grill pan or outdoor grill over medium-high heat and lightly coat with a spray of oil.

• 3

  Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F, then set aside to rest for 5 minutes.

• 4

  In a large mixing bowl, combine the shredded green cabbage, red cabbage, and carrots.

• 5

  In a small jar or bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, and honey until emulsified.

• 6

  Pour the dressing over the cabbage mixture and toss thoroughly to coat.

• 7

  In a small dry skillet over medium heat, lightly toast the slivered almonds for 2-3 minutes until fragrant and golden.

• 8

  Slice the grilled chicken into strips.

• 9

  Plate the slaw and top with the sliced chicken and a sprinkle of toasted almonds.