Seedy Slaw with Grilled Chicken
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, vitamins 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.
One serve provides 470 calories, 47 g protein, 22 g fat and 16 g of net carbs
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
- 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
- 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 in half, no pink should show.
- While the chicken is cooking, place the seeds, cabbage, carrot together in a bowl.
- Once the chicken is cooked, cut it into strips and add to the salad.
- Top with a spoonful of tahini and a sprinkle of salt and toss till coated.
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