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. 

 

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Chopped Taco Salad with Shrimp - this is a doozy! try it tonight!

Cooking spray

2 lemons, thinly sliced

2 limes, thinly sliced

3 tbsp chopped fresh oregano ( I have tons of this in my garden!)

3 tbsp extra virgin olive oil

¼ tsp kosher salt

¼ tsp ground black pepper

8 ounces romaine lettuce, chopped

20 large shrimp, peeled and deveined

4 6 inch corn tortillas

1 large ripe tomato diced

1 diced peeled avocado

1 ounce Cotija cheese

Heat grill or grill pan to medium high heat; coat lightly with cooking spray.  Quickly grill the citrus slices in batches and transfer to cutting board and chop finely.  Move to bowl and add oregano olive oil, salt and pepper; mash with back of spoon to combine.  Divide in half.

Arrange lettuce on a serving platter.  Coat grill again.  Grill the shrimp in batches until opaque, brushing with half of the lemon-lime dressing.  Transfer to platter.  Warm the tortillas on the grill until slightly charred, brushing lightly with some of the remaining dressing; transfer to the platter.

Stir diced tomato into remaining lemon-lime dressing.  Arrange avocado on the platter.  Crumble the cheese over the salad and drizzle with the remaining dressing.    

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