One at a time, place the chicken breasts in a 1-gallon zip-lock bag. Using a meat mallet, pound to an even 1⁄2-inch thickness.
Mix the garlic cloves, chicken broth or water, thyme, lemon zest, salt, oregano, and black pepper together in a 1-gallon zip-lock bag.
Add the chicken breasts to the bag and massage the marinade into the meat until evenly coated. Seal the bag and place in a bowl in the refrigerator. Let the chicken marinate for at least 4 hours or overnight.
Preheat the grill to high heat and oil the grates. Place the chicken breasts on the grill and cook, covered, for 2-3 mins. per side.
Slice cabbage in very thin strips. Toss with lemon juice, apple slices, and spices. Allow to marinate for 30 mins. or overnight.
Notes
For Flex™ Patients: Serve with 1⁄4 of an avocado. Recipe Yields: 24 servings of protein, 4 servings of vegetables, 1 serving of fruit.