Makes 1 Serving
Macros: 441 Cal, Fat 25g, Carbs 27g, Fibre 7g, Protein 30g
3/4 tsp Extra Virgin Olive Oil
113 grams Chicken Breast (cubed)
3/4 tsp Chinese Five Spice
Sea Salt & Black Pepper (to taste)
2 cups Coleslaw Mix (pre-sliced, from the bag)
1/2 Navel Orange (peeled and cubed)
1 stalk Green Onion (sliced)
1/4 cup Cilantro (chopped)
1 tbsp Sesame Seeds
1 tbsp Coconut Aminos
1 tbsp Sesame Oil
1/4 Garlic (clove, minced)
3/4 tsp Ginger (peeled and grated)
Heat the olive oil in a skillet over medium heat. Toss the chicken with the Chinese Five Spice and sprinkle with salt and pepper. Transfer to the skillet and cook, stirring occasionally, for about 10 minutes or until chicken is fully cooked.
In a large bowl, combine the coleslaw mix, chopped oranges, green onion, and cilantro. Divide this mixture between bowls or containers. Top with cooked chicken and sesame seeds.
In a mason jar, combine the coconut aminos, sesame oil, garlic, ginger, and a large pinch of salt and pepper. Shake well.
Before serving, pour dressing over the salads and toss well. Enjoy!
Leftovers: Keeps well in the fridge for 2 to 3 days.
Vegan and Vegetarian: Instead of chicken, use tofu or chickpeas.
More Carbs: Mix cooked quinoa or vermicelli noodles into the salad.
No Coconut Aminos: Use tamari or soy sauce instead.