NUTRITION

SERVINGS

INGREDIENTS

5.3 oz Chicken Breast

1 cup shredded Green Cabbage

1 cup shredded Red Cabbage

0.5 cup shredded Carrots

1 tbsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Honey

1 tbsp Sunflower Seeds

1 tbsp Lime Juice

PREPARATION

• 1

  Whisk together half of the olive oil and the lime juice in a small bowl, then season the chicken breast with salt and pepper before coating it in the marinade.

• 2

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

• 3

  While the chicken is grilling, combine the shredded green cabbage, red cabbage, and carrots in a large mixing bowl.

• 4

  In a separate small jar or bowl, whisk together the remaining olive oil, apple cider vinegar, and honey to create the dressing.

• 5

  Pour the dressing over the cabbage mixture and toss thoroughly to ensure all vegetables are well coated.

• 6

  Once the chicken is cooked, let it rest for 3 minutes before slicing it into thin strips.

• 7

  Serve the sliced chicken over the bed of slaw and top with the sunflower seeds for a final crunch.