1 tbsp olive oil
10 chopped baby carrots
1/2 cup chopped red cabbage
1 cup arugula
8 oz cubed chicken
2 tsp sunflower seeds
1. Pan fry cubed chicken in a non-stick pan with olive oil. Set aside and allow it to cool.
2. Chop red cabbage and baby carrots.
3. Add arugula, carrots, and cabbage to a large salad bowl.
4. Top salad with sunflower seeds and cooled chicken.
5. Add your favorite dressing and enjoy.
Fat 12 g
Carbs 14 g
Protein 65 g