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Grilled Chicken with Shaved Cabbage and Kale
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Nutrition Facts
Serving Size 220 g
(Approx. 4 Servings)
Amount Per Serving
Calories 380 Calories From Fat 190
% Daily Value*
Total Fat 22 g 34%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 95 mg 32%
Sodium 140 mg 6%
Total Carbohydrate 6 g 2%
Dietary Fiber 2 g 8%
Sugars 2 g
Protein 36 g
Vitamin A 15% • Iron 10%
Vitamin C 50% • Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Grilled Chicken with Shaved Cabbage and Kale
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Prep Time
30 minutes
Cook Time
12 minutes
Total Time
42 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1/4 cup(s) lemon, juiced
1/3 cup(s) olive oil, divided in half
1 Tbsp garlic, minced
1 Tsp thyme, minced
1 Tsp Dijon mustard
1 Lb thinly sliced chicken breast
1 medium head of green cabbage, shredded
2 cup(s) baby kale
1/3 cup(s) reduced fat feta cheese, crumbled
1/2 Tsp black pepper
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Instructions

1
Combine lemon juice, oil, garlic, thyme, and Dijon together in a small jar. Shake vigorously to combine.
2
Place chicken into a resealable bag and pour in half of the salad dressing. Gently shake bag to coat then place in refrigerator.
3
Preheat grill to medium high flame.
4
Combine cabbage, kale and feta in a large bowl and toss with remaining half of the salad dressing. Set aside.
5
Remove chicken from fridge and place on grill.
6
Allow chicken to cook for 5 to 6 minutes per side depending on thickness of chicken.
7
Remove chicken and let it sit for a few minutes before slicing.
8
Slice chicken into thin strips and toss with the salad. Season with black pepper and serve immediately.
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