NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cup green cabbage

0.25 whole avocado

0.25 cup Greek yogurt

1 tbsp lemon juice

1 tsp olive oil

1 tbsp pepitas

1 tbsp fresh parsley

1 tbsp fresh chives

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Slice the chicken breast into thin strips and season with the sea salt, black pepper, and garlic powder.

• 2

  Heat the olive oil in a skillet over medium-high heat and sauté the chicken until golden brown and cooked through, about 6-8 minutes.

• 3

  While the chicken cooks, finely shred the green cabbage and place it in a large mixing bowl.

• 4

  In a small blender or food processor, combine the avocado, Greek yogurt, lemon juice, parsley, and chives, blending until completely smooth.

• 5

  Pour the avocado dressing over the shredded cabbage and toss thoroughly to coat every piece of slaw.

• 6

  Transfer the slaw to a serving plate, top with the warm sautéed chicken, and sprinkle with pepitas for added crunch.