Brussels Sprouts Slaw with Chicken

4 SERVINGS | 20 MINUTES

NOTES:

• Leftovers: Refrigerate in an airtight container for up to three days.

• More Flavor: Add additional spices and/or herbs to the dressing or chicken.

• Additional Toppings: Sliced onion, avocado, slivered almonds, sesame or sunflower seeds.

• Make It Vegan: Omit the chicken and use grilled tofu.

• No Coconut Aminos: Use tamari instead.

INGREDIENTS:

• 454 grams 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:

1. Add the cubed chicken to a small bowl with the oregano, garlic powder and half the salt. Toss to combine.

2. 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.

3. 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.

4. Divide the slaw evenly between plates. Top with chicken and enjoy!