Name: Grilled Chicken Breast with Crunchy Vegetable Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Chicken Breast; 2 cups shredded Cabbage; 1/2 cup shredded Carrots; 1/2 cup sliced Cucumber; 1 tablespoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 1 teaspoon Dijon Mustard; 1 tablespoon Slivered Almonds

Nutrition

Per serving

424 calories

Protein: 44g; 40% of calories
Carbs: 19g; 17% of calories
Fat: 21g; 43% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Season the chicken breast with sea salt, black pepper, and a pinch of garlic powder.
Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.
While the chicken cooks, shred the cabbage and carrots and slice the cucumber into thin half-moons.
In a small jar, whisk together the extra virgin olive oil, fresh lemon juice, and Dijon mustard to create the dressing.
Combine the cabbage, carrots, and cucumber in a large bowl and toss thoroughly with the vinaigrette.
Slice the grilled chicken into strips and place it on top of the vegetable base.
Garnish with slivered almonds for a satisfying toasted crunch.

Nutrition

Ingredients

Instructions

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