Name: Grilled Chicken Breast with Crunchy Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Grilled Chicken Breast; 2 cups Shredded Cabbage; 0.25 cup Shredded Carrots; 1 tbsp Extra Virgin Olive Oil; 2 tbsp Non-fat Greek Yogurt; 1 tbsp Apple Cider Vinegar; 1 tsp Dijon Mustard; 1 tbsp Sunflower Seeds; 0.5 tsp Honey

Nutrition

Per serving

433 calories

Protein: 43g; 39% of calories
Carbs: 18g; 16% of calories
Fat: 22g; 45% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 30 min

Season the chicken breast with a pinch of salt and black pepper.
Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side until the internal temperature reaches 165°F.
Let the chicken rest for 5 minutes before slicing it into thin strips.
In a large mixing bowl, combine the shredded cabbage and shredded carrots.
In a separate small bowl, whisk together the olive oil, Greek yogurt, apple cider vinegar, Dijon mustard, and honey until smooth.
Pour the dressing over the cabbage mixture and toss thoroughly to ensure even coating.
Plate the crunchy slaw and top with the sliced grilled chicken.
Finish the dish by sprinkling the toasted sunflower seeds over the top for added texture.

Nutrition

Ingredients

Instructions

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