1 Servings 12 min Cook
1/2 Tbsp Coconut Oil
4 Oz Chicken Breast
4 Cup, shredded Cabbage
2 Tsp Balsamic Vinegar
1 Tsp Olive Oil
1/2 Tsp Paprika
1 Dash Pepper
Melt coconut oil in a pan over medium-high heat.
Dice chicken and add to the pan.
Cook for 7-12 minutes, or until cooked through and no longer pink; set aside.
Chop cabbage and place in a large bowl.
Top with the chicken.
Combine balsamic vinegar, olive oil, paprika, and pepper in a bowl.
Whisk together well.
Pour over cabbage and chicken.
Toss to combine.
Enjoy!
