NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 cup shredded Carrots

2 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tbsp sliced Green Onions

PREPARATION

• 1

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

• 2

  Add the shredded green cabbage, red cabbage, and carrots to the bowl, tossing thoroughly until the vegetables are evenly coated.

• 3

  Place the slaw in the refrigerator to chill and allow the flavors to meld while you prepare the chicken.

• 4

  Season the chicken breast on both sides with salt, pepper, and garlic powder.

• 5

  Heat a grill or non-stick grill pan over medium-high heat and lightly coat with avocado oil spray if needed.

• 6

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

• 7

  Remove the chicken from the heat and let it rest for 5 minutes to keep it juicy before slicing into strips.

• 8

  Serve the sliced grilled chicken over a generous bed of the crunchy cabbage slaw and garnish with fresh green onions.