NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

1.5 cup Green cabbage

0.5 cup Red cabbage

0.5 cup Carrots

2 tbsp Plain Greek yogurt

1 tbsp Apple cider vinegar

1 tsp Raw honey

2 tbsp Fresh cilantro

PREPARATION

• 1

  In a large bowl, whisk together the Greek yogurt, apple cider vinegar, honey, and a pinch of salt to create the dressing.

• 2

  Add the shredded green cabbage, red cabbage, carrots, and cilantro to the bowl and toss until the vegetables are thoroughly coated.

• 3

  Pat the chicken breast dry with paper towels and season both sides evenly with sea salt, black pepper, garlic powder, and smoked paprika.

• 4

  Heat the olive oil in a medium skillet over medium-high heat until shimmering.

• 5

  Place the chicken in the skillet and sear for 6 to 8 minutes per side, or until the exterior is golden brown and the internal temperature reaches 165°F.

• 6

  Remove the chicken from the pan, let it rest for 3 minutes, then slice it into strips and serve immediately over the chilled, crunchy slaw.