NUTRITION

SERVINGS

INGREDIENTS

4.8 ounces Chicken Breast

1.5 cups Shredded Green Cabbage

0.5 cup Shredded Red Cabbage

0.25 cup Shredded Carrots

2 teaspoons Extra Virgin Olive Oil

1 teaspoon Honey

1 tablespoon Sliced Almonds

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

PREPARATION

• 1

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

• 2

  Preheat a grill or grill pan over medium-high heat and lightly coat with avocado oil spray.

• 3

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

• 4

  In a large mixing bowl, whisk together the olive oil, apple cider vinegar, honey, and Dijon mustard to create the dressing.

• 5

  Add the green cabbage, red cabbage, and carrots to the bowl and toss thoroughly until the vegetables are well coated.

• 6

  Let the chicken rest for 5 minutes before slicing it into thin strips.

• 7

  Place the cabbage slaw in a serving bowl, top with the sliced grilled chicken, and garnish with the sliced almonds.