Lemongrass Chicken on Brussels Sprout Slaw

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. 

Suitable for 

This recipe is featured in the following recipe books optimised for nutrient density.  Follow the links below to find more nutrient-dense recipes optimised for YOUR goal.   

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