Tasty Tuesday! Chicken Breast with shaved Brussels Sprouts

Chicken Breast with shaved Brussels Sprouts

2 – 8 oz boneless, skinless chicken breast halves

¾ tsp kosher salt, divided

2 broccoli stems

2 Tbsp olive oil

2 Tbsp fresh lemon juice

¼ tsp fresh pepper

3 cups thinly sliced Brussels sprouts (about 12 medium)

2 celery stalks, thinly sliced

¼ cup toasted hazelnuts

¼ cup fresh, flat leaf parsley – coarsely chopped

1 oz Parmesan cheese – coarsely grated

 

Place chicken and ½ tsp salt in small saucepan and cover with water; bring to boil.  Immediately remove from heat, cover and let stand 15 minutes.  Drain chicken and run under cold water.  Cool completely; set aside.  Using a fork, shred into bite-sized pieces.

 

Use a Vegetable peeler to remove outer layer of broccoli stems and discard.  Continue peeling stems into long strips.  In large bowl, whisk together oil, lemon juice and 1/4 tsp each salt and pepper.  Add broccoli strips, brussels sprouts, celery, hazelnuts, parsley and reserved chicken to bowl with dressing and toss.  Divide into 4 shallow bowls.  Top with cheese.

 

Serving size – 1/2 cup slaw and 4 ounces chicken

Calories 309, Fat 17g, Protein 31g, Carbs 10g, Sugar 3g, Fiber 4g.