NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken Breast

1 tbsp Extra Virgin Olive Oil

2 cups shredded Green Cabbage

1/4 cup shredded Carrots

1 tbsp Lemon Juice

1 clove minced Garlic

1 tsp Dijon Mustard

1 tsp Honey

PREPARATION

• 1

  In a small bowl, whisk together the lemon juice, olive oil, minced garlic, and Dijon mustard to create a vinaigrette.

• 2

  Place the chicken breast in a shallow dish and pour half of the vinaigrette over it, turning to coat evenly.

• 3

  Let the chicken marinate for at least 15 minutes while you prepare the slaw.

• 4

  In a large mixing bowl, combine the shredded cabbage and carrots.

• 5

  Whisk the honey into the remaining half of the vinaigrette and toss with the cabbage and carrots until well combined.

• 6

  Preheat a grill or grill pan over medium-high heat and lightly grease with a tiny bit of oil if needed.

• 7

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

• 8

  Let the chicken rest for 5 minutes before slicing it into strips.

• 9

  Serve the warm grilled chicken over the chilled crunchy slaw.