NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1 cup shredded Green Cabbage

1 cup shredded Red Cabbage

1/4 cup shredded Carrots

2 tsp Extra Virgin Olive Oil

1 tbsp Sunflower Seeds

1 tsp Dijon Mustard

1 tbsp Apple Cider Vinegar

PREPARATION

• 1

  Season the chicken breast with a pinch of salt, black pepper, and garlic powder.

• 2

  Heat a grill pan or outdoor grill over medium-high heat and lightly coat with a touch of oil spray.

• 3

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

• 4

  While the chicken is grilling, whisk together the olive oil, apple cider vinegar, and Dijon mustard in a large bowl to create the dressing.

• 5

  Add the shredded green cabbage, red cabbage, and carrots to the bowl and toss thoroughly to coat.

• 6

  Let the chicken rest for 3 minutes after cooking, then slice into strips.

• 7

  Plate the crunchy slaw and top with the sliced grilled chicken.

• 8

  Garnish with sunflower seeds for added texture and healthy fats.