NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast

2 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

2 tsp Extra Virgin Olive Oil

1 tbsp Sunflower Seeds

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tsp Raw Honey

PREPARATION

• 1

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

• 2

  Preheat a grill or non-stick skillet over medium-high heat and lightly coat with a tiny bit of oil if needed.

• 3

  Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F.

• 4

  While the chicken cooks, whisk together the olive oil, apple cider vinegar, Dijon mustard, and honey in a large bowl to create the dressing.

• 5

  Add the shredded cabbage and carrots to the bowl, tossing well to ensure every piece is coated.

• 6

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

• 7

  Serve the grilled chicken over the slaw and top with the sunflower seeds for a satisfying crunch.