NUTRITION

SERVINGS

INGREDIENTS

4 ounces Chicken Breast

1.5 cups Shredded Green Cabbage

0.25 cup Shredded Carrots

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1 tablespoon Lemon Juice

PREPARATION

• 1

  Whisk together the lemon juice, half of the olive oil, and a pinch of garlic powder in a small bowl.

• 2

  Place the chicken breast in the marinade and let it sit for at least 10 minutes.

• 3

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

• 4

  Grill the chicken for 6 to 7 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit.

• 5

  While the chicken is cooking, combine the shredded cabbage and carrots in a medium mixing bowl.

• 6

  In a separate small container, whisk the apple cider vinegar, Dijon mustard, and the remaining olive oil to create the dressing.

• 7

  Pour the dressing over the cabbage mixture and toss thoroughly to coat.

• 8

  Remove the chicken from the grill and let it rest for 3 minutes before slicing.

• 9

  Serve the sliced grilled chicken over the crunchy cabbage slaw.