Makes 2 Servings
Macros: 253 cal, fat 12g, carbs 22g, fibre 7g, protein 20g
227g Chicken Breast (cut into cubes)
1/4 tsp Oregano (dried)
1/8 tsp Garlic Powder
1/4 tsp Sea Salt (divided)
1 1/2 Tbsp Extra Virgin Olive Oil (divided)
3 cups Brussels Sprouts (shredded)
2 cups Purple Cabbage (sliced thin)
1 1/2 Tbsp Lemon Juice
1 tsp Coconut Aminos
Add the cubed chicken to a small bowl with the oregano, garlic powder and half the salt. Toss to combine.
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.
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.
Divide the slaw evenly between plates. Top with chicken and enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
More Flavour: Add additional spices and/or herbs to the dressing or chicken.
Additional Toppings: Sliced onion, avocado, slivered almonds, sesame or sunflower
Make it Vegan: Omit the chicken and use grilled tofu.
No Coconut Aminos: Use tamari instead.