NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup shredded cabbage mix

0.25 cup plain Greek yogurt

2 tbsp sugar-free BBQ sauce

1 tsp extra virgin olive oil

1 tsp apple cider vinegar

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Peel the sweet potato and grate it using the large holes of a box grater.

• 2

  In a medium bowl, whisk together the Greek yogurt, apple cider vinegar, and half of the sea salt and black pepper to create the dressing.

• 3

  Add the grated sweet potato and shredded cabbage mix to the dressing, tossing well to combine into a crunchy slaw.

• 4

  Slice the chicken breast into thin strips and season with garlic powder and the remaining salt and pepper.

• 5

  Heat the olive oil in a non-stick skillet over medium-high heat and sauté the chicken for 5-7 minutes until fully cooked.

• 6

  Reduce the heat to low, pour the BBQ sauce over the chicken, and stir until the meat is glazed and glistening.

• 7

  Serve the warm BBQ chicken immediately over the chilled sweet potato slaw.