NUTRITION

SERVINGS

INGREDIENTS

5.8 oz Chicken Breast

1 cup chopped Green Cabbage

0.5 cup chopped Red Cabbage

0.25 cup shredded Carrots

2 tsp Extra Virgin Olive Oil

1.5 tbsp Raw Pepitas

1 tbsp Fresh Lemon Juice

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

• 1

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

• 2

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

• 3

  While the chicken grills, thinly slice the green and red cabbage and shred the carrots.

• 4

  In a large bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, and the remaining lemon juice to create the dressing.

• 5

  Add the sliced cabbage and carrots to the bowl and toss thoroughly to coat the vegetables evenly.

• 6

  Toast the pepitas in a dry skillet over medium heat for about 2 minutes until they become fragrant and slightly golden.

• 7

  Slice the grilled chicken into thin strips.

• 8

  Serve the warm chicken over the crunchy cabbage slaw and garnish with the toasted pepitas.