NUTRITION

SERVINGS

INGREDIENTS

4 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.25 cup shredded Carrots

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Honey

1 teaspoon Dijon Mustard

1 tablespoon Sliced Almonds

PREPARATION

• 1

  Season the chicken breast with a pinch of sea salt and black pepper.

• 2

  Grill the chicken over medium-high heat for about 6-7 minutes per side until the internal temperature reaches 165°F and the juices run clear.

• 3

  In a small glass jar or bowl, whisk together the olive oil, apple cider vinegar, honey, and Dijon mustard until emulsified.

• 4

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

• 5

  Pour the vinaigrette 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

  Arrange the sliced chicken over the cabbage slaw and finish with a sprinkle of toasted almonds for the perfect crunch.