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Brussels Sprouts Slaw with Chicken

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.

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