NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast

1 cup shredded Green Cabbage

1/4 cup shredded Carrots

1/4 cup sliced Red Bell Pepper

3/4 tbsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tbsp Sliced Almonds

1/4 Avocado, sliced

PREPARATION

• 1

  Season the chicken breast with salt, pepper, and a squeeze of fresh lemon juice.

• 2

  Heat a grill or grill pan over medium-high heat and lightly coat with a small amount of oil to prevent sticking.

• 3

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

• 4

  While the chicken is cooking, thinly shred the cabbage, carrots, and red bell pepper to create the slaw base.

• 5

  In a small bowl, whisk together the olive oil, apple cider vinegar, and Dijon mustard to create a zesty dressing.

• 6

  Toss the shredded vegetables with the dressing in a large bowl until evenly coated.

• 7

  Slice the grilled chicken into strips and place it over the prepared vegetable slaw.

• 8

  Garnish the dish with sliced avocado and toasted almonds for a satisfying crunch.