NUTRITION

SERVINGS

INGREDIENTS

4.25 oz Chicken Breast

1 cup shredded Green Cabbage

1 cup shredded Red Cabbage

1/4 cup shredded Carrots

2 tsp Avocado Oil

1 tbsp Pumpkin Seeds

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

• 1

  Season the chicken breast with a pinch of sea salt, black pepper, and your favorite dried herbs like oregano or thyme.

• 2

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

• 3

  While the chicken is grilling, prepare the slaw by combining the shredded green cabbage, red cabbage, and carrots in a large mixing bowl.

• 4

  In a small jar or bowl, whisk together the avocado oil, apple cider vinegar, and Dijon mustard to create the dressing.

• 5

  Pour the dressing over the cabbage mixture and toss thoroughly to ensure every piece is coated.

• 6

  Allow the grilled chicken to rest for 3 minutes before slicing it into thin strips.

• 7

  Plate the crunchy slaw and top it with the sliced chicken breast.

• 8

  Sprinkle the pumpkin seeds over the top for added texture and healthy fats.