In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice, sorghum syrup, garlic, and Dijon mustard. Set aside.
In a medium size bowl, whisk together the olive oil, garlic powder, mustard powder, sea salt, and pepper. Once well combined, coat the chicken well and set aside.
Preheat your grill or grill pan to medium heat.
Place the carrots, zucchini, and cabbage in a medium size bowl and add three tablespoons of the balsamic dressing. Mix well and set aside.
Brush the grill or grill pan with 1 teaspoon olive oil. Add chicken and grill for approximately 5 minutes on each side, or until fully cooked to 165°F.
Add the grilled chicken, sorghum, and hemp hearts to the spiralized vegetables. Mix together, and add the rest of the dressing as desired.
Serve in bowls.
Calories: 465 calories, Fat: 24 grams, Saturated fat: 3 grams, Carbohydrates: 34 grams, Sugar: 10 grams, Sodium: 370 milligrams, Fiber: 6 grams, Protein: 30 grams, Cholesterol: 60 milligrams