NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast

1 cup shredded Green Cabbage

1/2 cup shredded Red Cabbage

1/4 cup shredded Carrots

1 tbsp Avocado Oil

1 tbsp Apple Cider Vinegar

1/2 tsp Honey

1/2 tbsp Sunflower Seeds

1 tsp Dijon Mustard

PREPARATION

• 1

  Season the chicken breast with sea salt and black pepper on both sides.

• 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 cooks, whisk together the avocado oil, apple cider vinegar, honey, and Dijon mustard in a small bowl to create the dressing.

• 4

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

• 5

  Pour the dressing over the cabbage mixture and toss well to coat every piece.

• 6

  Let the chicken rest for 3 minutes after grilling, then slice it into thin strips.

• 7

  Plate the crunchy slaw and top with the sliced chicken and a sprinkle of toasted sunflower seeds.