NUTRITION

SERVINGS

INGREDIENTS

4 ounces Chicken Breast

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1/2 cup Sliced Red Bell Pepper

0.75 tablespoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1 teaspoon Honey

1 tablespoon Pumpkin Seeds

PREPARATION

• 1

  Preheat the grill or a grill pan over medium-high heat.

• 2

  Season the chicken breast with a pinch of salt, black pepper, and dried oregano.

• 3

  Grill the chicken for six to seven minutes per side until the internal temperature reaches 165°F.

• 4

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

• 5

  Add the shredded cabbage, carrots, and bell peppers to the bowl and toss thoroughly to coat the vegetables.

• 6

  Remove the chicken from the grill and let it rest for five minutes before slicing into thin strips.

• 7

  Portion the vegetable slaw onto a plate and arrange the sliced chicken on top.

• 8

  Garnish the dish with pumpkin seeds for a final toasted crunch.