NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1.5 cups Shredded Green Cabbage

0.5 cup Shredded Red Cabbage

1/4 cup Shredded Carrots

1.5 tsp Extra Virgin Olive Oil

1 tbsp Sunflower Seeds

1/2 tsp Honey

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

• 1

  Whisk together the olive oil, apple cider vinegar, Dijon mustard, and honey in a large mixing bowl to create the dressing.

• 2

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

• 3

  Season the chicken breast with salt, black pepper, and your favorite dried herbs like oregano or thyme.

• 4

  Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side, or until the internal temperature reaches 165°F.

• 5

  Remove the chicken from the grill and let it rest for 5 minutes to keep the juices intact before slicing into thin strips.

• 6

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