NUTRITION

SERVINGS

INGREDIENTS

5 ounces Chicken Breast

1 cup shredded Green Cabbage

0.5 cup shredded Red Cabbage

1 tablespoon Sliced Almonds

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

0.5 teaspoon Honey

PREPARATION

• 1

  Season the chicken breast with salt, black pepper, and garlic powder to taste.

• 2

  Heat a grill or non-stick grill pan over medium-high heat and lightly coat with cooking spray.

• 3

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

• 4

  While the chicken cooks, combine the shredded green cabbage, red cabbage, and sliced almonds in a medium mixing bowl.

• 5

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

• 6

  Pour the dressing over the cabbage mixture and toss thoroughly to ensure even coating.

• 7

  Allow the chicken to rest for 3 minutes after cooking, then slice into thin strips.

• 8

  Plate the crunchy slaw and top with the warm grilled chicken slices.