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.
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