Broccoslaw with grilled chicken provides a solid punch of satiety balanced with vitamins and minerals from the veggies to add some variety and extra flavour while keeping carbs and fat low.
Chicken provides the majority of the energy and brings heaps of protein along with vitamins B3, B5 and B6 as well as choline, potassium, iron, selenium and zinc. The broccoli, cabbage and carrot fill in the folate, potassium, vitamins A, C and K1.
One serve provides 390 calories, 64 g protein, 9 g fat , 6 g of net carbs and P:E = 4.1.
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
- 200 g chicken breast
- 50 g red cabbage, sliced and chopped
- 50 g broccoli, chopped
- Half a small carrot, grated
- Salt and pepper (optional)
- Heat a frying pan or sandwich press to medium heat.
- Place the chicken in the press for 6 minutes, or if cooking in a frying pan, 3 minutes a side. Check the chicken is cooked through by cutting in half, no pink should show.
- While the chicken is cooking, place veggies in a salad bowl and toss together.
- Top with the cooked chicken.
- Salt and pepper to taste (omit for AIP).
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