NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1 cup shredded Green Cabbage

1/2 cup shredded Red Cabbage

1/4 cup shredded Carrots

1 tsp Extra Virgin Olive Oil

1 tbsp Sunflower 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 garlic powder.

• 2

  Preheat a grill or grill pan over medium-high heat and lightly coat with a touch of oil spray if needed.

• 3

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

• 4

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

• 5

  Add the green cabbage, red cabbage, and carrots to the bowl and toss thoroughly until the vegetables are evenly coated.

• 6

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

• 7

  Serve the sliced chicken over the cabbage slaw and top with the sunflower seeds for a satisfying crunch.