NUTRITION

SERVINGS

INGREDIENTS

5.8 oz Chicken Breast

1.1 cups Green Cabbage, shredded

0.6 cups Red Cabbage, shredded

1/4 cup Shredded Carrots

2 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1/2 tsp Garlic Powder

Pinch of Sea Salt and Black Pepper

PREPARATION

• 1

  Season the chicken breast evenly with garlic powder, sea salt, and black pepper.

• 2

  Preheat a grill or grill pan over medium-high heat and lightly coat with a tiny bit of oil or cooking spray.

• 3

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

• 4

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

• 5

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

• 6

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

• 7

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

• 8

  Plate the crunchy slaw and top with the warm sliced chicken breast.