• 1 ½ lb chicken breasts, boneless skinless
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp cumin
  • 2 tsp extra virgin olive oil (for grilling)
  • 1 English cucumber
  • 2 Granny Smith apples
  • 2 avocados
  • 1 (14 oz) bag shredded cabbage (coleslaw mix)
  • 1/4 cup Greek yogurt (for dressing)
  • 1 tbsp apple cider vinegar (for dressing)
  • 1 tbsp lemon juice (for dressing)
  • 1 tbsp honey (for dressing)
  • 1 tsp Dijon mustard (for dressing)
  • Herbs (optional, for dressing): dill or parsley, finely chopped

Step 1: Prep Skewers

  • If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.

Step 2 : Prepare the Chicken

  • Pat chicken dry with paper towels, cut into 1-inch cubes. Season with 2 tsp chili powder, 1 tsp garlic powder, 1/2 tsp salt, 1/2 tsp black pepper, and 1 tsp cumin.
  • Thread the seasoned chicken onto the skewers and set aside on a plate

Step 3: Cook the Chicken

  • Preheat your grill pan, outdoor grill, or skillet over medium-high heat.
  • Brush the grill with 2 tsp of extra virgin olive oil to prevent sticking.
  • Cook the skewers, turning occasionally, until the chicken is thoroughly cooked, about 8-10 minutes. Then, remove to a clean plate.

Step 4: Prepare the Slaw

  • Wash and dry the cucumber, apples, and avocados.
  • Dice the cucumber and apples, and add them to a large mixing bowl.
  • Halve, pit, and dice the avocados, adding them to the bowl along with the shredded cabbage.

Step 5: Make the Dressing

  • In a small bowl, whisk together 1/4 cup Greek yogurt, 1 tbsp apple cider vinegar, 1 tbsp lemon juice, 1 tbsp honey, and 1 tsp Dijon mustard until smooth. Add herbs if desired.

Step 6: Combine Slaw and Dressing

  • Pour the dressing over the slaw ingredients in the large bowl, tossing well to ensure everything is evenly coated.

Step 7: Serve

  • Divide the chicken skewers and slaw between plates.

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