NUTRITION

SERVINGS

INGREDIENTS

150g Chicken Breast

30g Rolled Oats (ground into coarse flour)

100g Green Cabbage (shredded)

30g Carrots (shredded)

30g Non-fat Greek Yogurt

5g Extra Virgin Olive Oil

15g Apple Cider Vinegar

Pinch of Garlic Powder, Salt, and Black Pepper

PREPARATION

• 1

  Pulse the rolled oats in a blender or food processor until they reach a coarse, flour-like consistency.

• 2

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

• 3

  Press the ground oats firmly onto both sides of the chicken breast to create an even crust.

• 4

  Heat the olive oil in a grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 5

  While the chicken cooks, combine the shredded cabbage and carrots in a medium mixing bowl.

• 6

  Whisk the Greek yogurt and apple cider vinegar together in a small bowl to create the dressing.

• 7

  Toss the cabbage and carrots with the yogurt dressing until well coated.

• 8

  Slice the oat-crusted chicken and serve immediately alongside the fresh, crunchy slaw.