NUTRITION

SERVINGS

INGREDIENTS

7.5 oz Chicken Breast, boneless and skinless

1 cup Green Cabbage, shredded

1 cup Red Cabbage, shredded

1/2 cup Carrots, grated

1/2 cup Non-fat Greek Yogurt

1 tsp Olive Oil

1 tbsp Apple Cider Vinegar

1 tbsp Lime Juice

1/2 tsp Garlic Powder

PREPARATION

• 1

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

• 2

  Heat a grill pan or outdoor grill to medium-high heat and lightly brush with a small amount of oil to prevent sticking.

• 3

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

• 4

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

• 5

  In a separate small bowl, whisk together the non-fat Greek yogurt, olive oil, apple cider vinegar, and lime juice until smooth and creamy.

• 6

  Pour the yogurt dressing over the cabbage mixture and toss thoroughly until the vegetables are well-coated.

• 7

  Remove the chicken from the grill and let it rest for 5 minutes to retain its juices, then slice into thin strips.

• 8

  Divide the crunchy slaw onto plates and top with the warm grilled chicken strips to serve.