Name: Grilled Chicken Breast with Crunchy Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.8 oz Chicken Breast, raw; 1.7 cups Green Cabbage, shredded; 1/4 cup Carrots, shredded; 2 tbsp Non-fat Greek Yogurt; 1.5 tsp Extra Virgin Olive Oil; 1 tbsp Pumpkin Seeds; 1 tbsp Apple Cider Vinegar; 1 tsp Dijon Mustard

Nutrition

Per serving

358 calories

Protein: 46g; 50% of calories
Carbs: 15g; 16% of calories
Fat: 14g; 34% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Season the chicken breast with sea salt, black pepper, and garlic powder.
Heat a grill or grill pan over medium-high heat and lightly coat with a touch of oil.
Grill the chicken for 6 to 7 minutes per side, or until the internal temperature reaches 165°F, then let it rest for 5 minutes.
In a large bowl, combine the shredded cabbage and carrots.
In a small jar or bowl, whisk together the Greek yogurt, olive oil, apple cider vinegar, and Dijon mustard until smooth.
Pour the dressing over the cabbage mixture and toss well to coat.
Slice the rested chicken breast into strips.
Plate the slaw, top with the sliced chicken, and sprinkle with pumpkin seeds for extra crunch.

Nutrition

Ingredients

Instructions

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