NUTRITION

SERVINGS

INGREDIENTS

5.5 ounces Chicken Breast

1 cup shredded Green Cabbage

1 cup shredded Red Cabbage

1/4 cup shredded Carrots

2 tablespoons Non-fat Greek Yogurt

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

PREPARATION

• 1

  Season the chicken breast with salt, black pepper, and garlic powder on both sides.

• 2

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

• 3

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

• 4

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

• 5

  In a separate small bowl, whisk together the Greek yogurt, olive oil, apple cider vinegar, and Dijon mustard to create the dressing.

• 6

  Pour the dressing over the cabbage mixture and toss thoroughly until every piece is well coated.

• 7

  Allow the chicken to rest for 3 minutes after cooking, then slice it into thin strips.

• 8

  Plate the crunchy slaw and top with the warm grilled chicken slices.