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, and vitamins A, C and K1.
Scorecard
- Diet Quality Score = 77%
- Satiety Index Score = 71%
- Protein % = 66%
- P:E ratio = 4.1
Macros
One serving provides 390 calories, 64 g of protein, 9 g of fat, and 6 g of net carbs.
Micros
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
Ingredients
SERVES 2
- 200 g chicken breast
- 50 g red cabbage, sliced and chopped
- 50 g broccoli, chopped
- Half a small carrot, grated
- Salt and pepper (optional)
Directions
- 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 them together.
- Top with the cooked chicken.
- Salt and pepper to taste (omit for AIP).
More
- Want more amazing recipes like this that focus on satiety (feeling fuller for longer with less calories/energy) and the critical nutrients you’re probably missing? Check out our NutriBooster recipe books (including free recipe samples).
- If you want to finally lose excess weight without hunger using a guided program, including personalised personalised satiety reports, check out the Macros Masterclass.
