NUTRITION

SERVINGS

INGREDIENTS

4.9 oz Chicken Breast

1 cup shredded Green Cabbage

1 cup shredded Red Cabbage

1/4 cup shredded Carrots

2 tsp Extra Virgin Olive Oil

1 tbsp Sliced Almonds

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tbsp chopped Green Onions

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  While the chicken is grilling, whisk together the olive oil, apple cider vinegar, Dijon mustard, and green onions in a large bowl to create the dressing.

• 5

  Add the shredded green cabbage, red cabbage, and carrots to the bowl and toss thoroughly to coat.

• 6

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

• 7

  Allow the chicken to rest for 5 minutes before slicing it into strips.

• 8

  Plate the crunchy slaw, top with the sliced chicken breast, and sprinkle with the toasted almonds.