Chicken Coleslaw
Ingredients:
- 1 lb Boneless Skinless Chicken Breasts
- 1 tsp Sea Salt
- 2 tbsp Olive Oil
- .5 c Green Cabbage shredded
- .5 c Red Cabbage shredded
- .25 c Shredded Carrots
- .25 c Coconut Cream
- 1 tbsp Lime Juice
- 1 tbsp Fresh Cilantro chopped
Instructions:
- Preheat the oven to 350°F.
- Pat the chicken breasts dry with paper towels and season with salt. Heat the olive oil in a pan and grill the chicken on both sides until golden. Transfer the chicken onto a baking tray and cook for 10-12 minutes or until chicken reaches 165°F internal temperature.
- In the meantime, combine the cabbage and carrots in a bowl.
- Mix the coconut cream with a generous squeeze of lime juice. Pour the mixture into the bowl of cabbage and mix well to evenly coat. Season the mixture with salt.
- Dice the cooked chicken and add to the coleslaw. Garnish with cilantro and serve.
Nutrition
Calories: 251kcal | Carbohydrates: 3g | Protein: 25g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 73mg | Sodium: 724mg | Potassium: 536mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1495IU | Vitamin C: 13mg | Calcium: 17mg | Iron: 1mg
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