Documents, Lunch & Supper

Lunch & Supper Jan 17th – 23 2016

Hello Everyone,

This is a great recipe modification from Nutrition Wow and

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: Makes 4 servings (serving size: 1 1/2 cups slaw and 4 ounces chicken)

Nutritional Information

Calories per serving: 309
Fat per serving: 17g
Saturated fat per serving: 3.2g
Monounsaturated fat per serving: 10.2g
Polyunsaturated fat per serving: 2g
Protein per serving: 31g
Carbohydrates per serving: 10g
Fiber per serving: 4g
Cholesterol per serving: 80mg
Iron per serving: 2mg
Sodium per serving: 409mg
Calcium per serving: 141mg
  • 4 (8-ounce) boneless, skinless chicken breast halves
  • 3/4 teaspoon kosher salt, divided
  • 4 broccoli stems
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons fresh lemon juice
  • 1/2 teaspoon freshly ground black pepper
  • 5 cups thinly sliced Brussels sprouts (from 12 medium)
  • 3 celery stalks, thinly sliced
  • 1/2 cup toasted hazelnuts (I didn’t add any because nut allergies – instead fruit)
  • 1/4 cup fresh flat-leaf parsley, coarsely chopped
  • 1 ounce Parmesan cheese, coarsely grated



  1. Cook or Steam chicken with salt in a small saucepan and cover with water; bring to a boil. Immediately remove from heat, cover, and let stand 15 minutes. Drain chicken and run under cold water. Cool completely; set aside. Shred chicken into strips or into bite-size pieces; reserve.

2. Meanwhile, use a vegetable peeler to remove outer layer of broccoli stems; discard. Continue peeling stems into long strips. In a large bowl, whisk together oil, lemon juice, and teaspoon each salt and pepper. Add broccoli strips, Brussels sprouts, celery, hazelnuts or fruit, parsley, and reserved chicken to bowl with dressing; toss. Divide among 4 shallow bowls. Top with cheese.


Broccoli and Brussels sprouts are loaded with cancer-preventing phytonutrients. This recipe also packs potassium, which helps keep your blood pressure down.