NUTRITION

SERVINGS

INGREDIENTS

10 ounces Chicken Breast

1.5 cups Green Cabbage, shredded

0.5 cup Red Cabbage, shredded

0.25 cup Carrots, shredded

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1 tablespoon Lemon Juice

1 clove Garlic, minced

PREPARATION

• 1

  Season the chicken breast with salt, pepper, and the minced garlic.

• 2

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

• 3

  In a large mixing bowl, combine the shredded green cabbage, red cabbage, and carrots.

• 4

  Toss the cabbage mixture with half of the prepared dressing and let it sit for 5 minutes to allow the flavors to meld and the cabbage to soften slightly.

• 5

  Preheat a grill or grill pan over medium-high heat and lightly coat with cooking spray if needed.

• 6

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

• 7

  Remove the chicken from the heat and let it rest for 3 minutes before slicing it into strips.

• 8

  Place the crunchy slaw on a plate, top with the sliced grilled chicken, and drizzle with the remaining dressing before serving.