NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken thighs

0.5 cup cooked white rice

1 cup shredded cabbage and carrot mix

0.5 cup low-fat cottage cheese

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.25 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp apple cider vinegar

1 tsp honey

PREPARATION

• 1

  Pat the chicken thighs dry and season both sides with dried oregano, garlic powder, sea salt, and black pepper.

• 2

  Heat the extra virgin olive oil in a non-stick skillet over medium-high heat.

• 3

  Place the chicken in the skillet and sear for 5 to 7 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 4

  While the chicken cooks, whisk together the lemon juice, apple cider vinegar, and honey in a small bowl to create a bright vinaigrette.

• 5

  In a separate bowl, toss the shredded cabbage and carrot mix with half of the lemon vinaigrette.

• 6

  Place the warm cooked white rice in the bottom of a serving bowl.

• 7

  Slice the cooked chicken thighs into strips and arrange them over the rice alongside the dressed coleslaw.

• 8

  Add a dollop of low-fat cottage cheese to the bowl and drizzle the remaining lemon vinaigrette over the chicken and rice before serving.