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Brussel Sprouts Slaw with Chicken
Small but mighty, brussel sprouts are rich in vitamin C, vitamin K, folate, antioxidants and fiber.
Sometimes called mini cabbages, brussel sprouts earned their name after Brussels, Belgium where they were first widely cultivated in the 16th century. Often on the list of most-hated vegetables with childhood memories of hiding mushy and stinky green balls of yuck under the mashed potatoes hoping mom doesn't catch you.
The key to enjoying them is not to over boil them, which will intensify the sulphur containing compounds that lend a bitter taste and pungent odor. Once you figure out a tastier way of eating them, such as oven roasted in olive oil with a splash of maple syrup and toasted pecans or shredded up as a slaw brussel sprouts will earn a much deserved place on your dinner plate.
You can usually find Brussels sprouts from fall, through the winter into early spring. Frozen brussel sprouts are equally nutritious and readily available year round. To prepare brussel sprouts, rinse under cool running water to remove any debris. Slice off the tough bottom stems and remove any outer discolored leaves.
Nutrition Facts - per cup
- 56 calories
- 11g carbs
- 4g fiber
- 4g protein
- 0.8g fat
Brussels sprouts are a source of the B-vitamins necessary for cellular energy production, including vitamin B6, thiamine, and folate. Brussels sprouts contain 24% of the daily recommended amount of vitamin A, which is great for your eyes and in healing a leaky gut. They also contain manganese, which helps with the metabolism of carbohydrates, amino acids, and cholesterol.
This week, try preparing this delicious dish that can be served with or without chicken. Perfect for those who want to cut back on the carbs after indulging these last couple of months and get back on track.
Brussel Sprouts Slaw with Chicken (serves 4)
Ingredients:
- 1 lb Chicken Breast (cut into cubes)
- 1/2 tsp Oregano (dried)
- 1/4 tsp Garlic Powder
- 1/2 tsp Sea Salt (divided)
- 3 tbsps Extra Virgin Olive Oil (divided)
- 6 cups Brussels Sprouts (shredded)
- 4 cups Purple Cabbage (sliced thin)
- 3 tbsps Lemon Juice
- 2 tsps Coconut Aminos
Directions:
- 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!
Nutrition
315 cal | 31g protein | 20g carbs | 7g fiber | 14g fat
For additional toppings try sliced onion, avocado, slivered almonds, sesame or sunflower seeds. This dish is gluten and dairy free and can easily made vegan but swapping out the chicken for organic non-gmo grilled tofu or tempeh. If you don't have coconut aminos you can use tamari. Refrigerate leftovers (if any) in an airtight container for up to three days.
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