NUTRITION

SERVINGS

INGREDIENTS

5.8 oz Chicken Breast

1 cup shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 cup shredded Carrots

1 tbsp Extra Virgin Olive Oil

1 tbsp Sliced Almonds

2 tbsp Lemon Juice

2 cloves Garlic, minced

1 tsp Dijon Mustard

PREPARATION

• 1

  In a small bowl, whisk together the lemon juice, minced garlic, half of the olive oil, and the Dijon mustard.

• 2

  Place the chicken breast in a shallow dish and pour half of the lemon-garlic mixture over it, marinating for at least 15 minutes.

• 3

  Preheat a grill or grill pan over medium-high heat and lightly oil the grates.

• 4

  Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 5

  While the chicken cooks, combine the green cabbage, red cabbage, and carrots in a large mixing bowl.

• 6

  Whisk the remaining olive oil into the reserved lemon-garlic dressing and toss it with the cabbage mixture.

• 7

  Toast the sliced almonds in a dry pan over medium heat for 2-3 minutes until golden and fragrant.

• 8

  Slice the grilled chicken into strips and serve over the cabbage salad, garnished with the toasted almonds.