Often we find that the most humble ingredients can make for the best recipes, combining to provide a balanced micronutrient profile and a satisfying burst of flavour that hits your palate in all the right places.
The cabbage in this recipe provides vitamin C, vitamin K1, manganese and potassium. The carrot boosts vitamin A.
Pumpkin and sunflower seeds add copper, iron, magnesium and zinc, while the chicken provides a solid dose of bioavailable protein along with vitamins B3, B5, B6, choline and selenium.
Scorecard
- Diet Quality Score = 85%
- Satiety Index Score = 53%
- Protein % = 40%
- P:E ratio = 1.2
Macros
One serving provides 470 calories, 47 g of protein, 22 g of fat and 16 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 1
- 1 medium chicken breast, bashed flat
- 1 cup red cabbage, shredded
- 1 small carrot, grated
- 1 tbsp pumpkin seeds, toasted
- 1 tbsp sunflower seeds, toasted
- 1 tbsp tahini
- A sprinkle of salt
Directions
- Heat a frypan 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 it in half; no pink should show.
- While the chicken is cooking, place the seeds, cabbage, and carrot together in a bowl.
- Once the chicken is cooked, cut it into strips and add it to the salad.
- Top with a spoonful of tahini and a sprinkle of salt, and toss till coated.
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.
