NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast

1 cup shredded Green Cabbage

1 cup shredded Red Cabbage

1/4 cup shredded Carrots

1 tbsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tsp Honey

1 tbsp Sliced Almonds

1/2 tsp Garlic Powder

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  While the chicken is cooking, whisk together the olive oil, apple cider vinegar, Dijon mustard, and honey in a large mixing bowl.

• 5

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

• 6

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

• 7

  Plate the cabbage slaw and top with the sliced grilled chicken.

• 8

  Garnish with the sliced almonds for an extra crunch.