We designed this recipe for the unique needs of people on a low oxalate diet who need to avoid some of the more nutrient-dense veggies while maximising nutrient density as much as possible.
The chicken thigh is the centrepiece of this recipe, providing the majority of the energy, a solid dose of bioavailable protein, and B vitamins, choline, phosphorus, selenium, and zinc. Low oxalate Brussel sprouts add vitamins C and K1, while the other veggies add some crunch and texture.
One serve provides 377 calories, 53 g protein, 11 g fat, 11 g net carbs and P:E = 2.4.
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
- Four chicken thighs
- 2 inches of fresh lemongrass, either blended into a fine pulp or chopped as finely as you can from the white inner part of the stalk
- Juice and zest of a lime
- Sprinkle of sea salt
- 8 Brussels Sprouts, shredded
- 4 radish, thinly sliced
- 1/2 green apple grated
- In a bowl, combine the chicken, lemongrass, lime juice, lime zest and salt. Set aside.
- In another bowl, mix the slaw ingredients.
- 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, or until the chicken is cooked through. Check by cutting in half. No pink should show.
- Top the slaw with the chicken and enjoy with extra lime juice squeezed over if you wish.
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