NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

1.5 cup shredded cabbage and carrot mix

1 tbsp avocado oil mayonnaise

1 tsp apple cider vinegar

1 tsp dijon mustard

0.5 tsp honey

PREPARATION

• 1

  Preheat your grill or a heavy-bottomed grill pan over medium-high heat.

• 2

  Pat the chicken breast dry with paper towels and rub evenly with olive oil, sea salt, black pepper, garlic powder, and smoked paprika.

• 3

  Place the chicken on the grill and cook for 6 to 7 minutes per side, or until the internal temperature reaches 165°F.

• 4

  While the chicken is grilling, prepare the dressing by whisking together the avocado oil mayonnaise, apple cider vinegar, dijon mustard, and honey in a medium mixing bowl.

• 5

  Add the shredded cabbage and carrot mix to the bowl and toss thoroughly until the vegetables are well-coated in the creamy dressing.

• 6

  Remove the chicken from the grill and let it rest for 5 minutes to retain its juices before slicing and serving alongside the fresh coleslaw.