NUTRITION

SERVINGS

INGREDIENTS

5 ounces Chicken Breast

1 cup shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 cup shredded Carrots

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1 tablespoon Lemon Juice

PREPARATION

• 1

  Season the chicken breast with salt, pepper, and a splash of lemon juice.

• 2

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

• 3

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

• 4

  While the chicken cooks, combine the shredded green cabbage, red cabbage, and carrots in a large mixing bowl.

• 5

  In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, and remaining lemon juice until smooth.

• 6

  Pour the dressing over the cabbage mixture and toss thoroughly to ensure every piece is coated.

• 7

  Allow the chicken to rest for 3 minutes before slicing it into thin strips.

• 8

  Serve the sliced chicken immediately over the slaw to maintain the crisp texture of the vegetables.