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Brussels Sprouts Slaw with Chicken
Ingredients:
227 grams Chicken Breast (cut into cubes)
1/4 tsp Oregano (dried) 1/8 tsp Garlic Powder
1/4 tsp Sea Salt (divided)
1 1/2 tbsps Extra Virgin Olive Oil (divided)
3 cups Brussels Sprouts (shredded)
2 cups Purple Cabbage (sliced thin)
1 1/2 tbsps Lemon Juice 1 tsp Coconut Aminos
Note:
Leftovers: Refrigerate in an airtight container for up to three days.
More Flavor: Add additional spices and/or herbs to the dressing or chicken.
Additional Toppings: Sliced onion, avocado, slivered almonds, sesame or sunflower seeds.
Make it Vegan: Omit the chicken and use grilled tofu.
No Coconut Aminos: Use tamari instead.
1. Add the cubed chicken to a small bowl with the oregano, garlic powder and half the salt. Toss to combine.
2. Heat a skillet over medium heat and add 1/3 of the oil. Once hot, add the chicken and cook for 10 to 12 minutes or until cooked through. Remove and set aside.
3. Add the brussels sprouts and cabbage to a bowl. Add the lemon juice, coconut aminos, remaining oil and remaining salt. Mix well with your hands to combine.
4. Divide the slaw evenly between plates. Top with chicken and enjoy!
9 ingredients · 20 minutes · 2 servings
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