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+Brussels Sprouts Slaw with Chicken

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Brussels Sprouts Slaw with Chicken

Course: Salad
Keyword: chicken, dairy-free, gluten-free, grain-free
Calorie: 300-400, Under 350
Protein: 31+g, Over 20g, Over 25g
Fiber: 5-10g
Servings: 2
Calories: 315kcal


  • 8 ozs Chicken Breast (cut into cubes)
  • 1/4 tsp Oregano (dried)
  • 1/8 tsp Garlic Powder
  • 1/4 tsp Sea Salt (divided)
  • 1 1/2 tbsps Extra Virgin Olive Oil (divided)
  • 3 cups Brussels Sprouts (shredded)
  • 2 cups Purple Cabbage (sliced thin)
  • 1 1/2 tbsps Lemon Juice
  • 1 tsp Coconut Aminos


  • 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!


  • 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.


Serving: 2g | Calories: 315kcal | Carbohydrates: 20g | Protein: 31g | Fat: 14g | Cholesterol: 82mg | Sodium: 448mg | Fiber: 7g | Sugar: 7g | Vitamin A: 2025IU | Vitamin C: 167mg | Calcium: 104mg | Iron: 3mg

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