NUTRITION

SERVINGS

INGREDIENTS

4.2 oz Chicken Breast

2 cups shredded Green Cabbage

1 cup shredded Red Cabbage

1/2 cup shredded Carrots

1 tbsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tbsp Sunflower Seeds

1 tsp Honey

PREPARATION

• 1

  Season the chicken breast with a pinch of salt, black pepper, and garlic powder.

• 2

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

• 3

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

• 4

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

• 5

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

• 6

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

• 7

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

• 8

  Plate the crunchy slaw, top with the sliced grilled chicken, and sprinkle with sunflower seeds for extra texture.