Hello Everyone,
This is a great recipe modification from Nutrition Wow and Health.com
- 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
Preparation
- 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.
Notes:
Broccoli and Brussels sprouts are loaded with cancer-preventing phytonutrients. This recipe also packs potassium, which helps keep your blood pressure down.
