with Asian Slaw
RECIPE SUMMARY
Marinated Chicken with Asian Slaw
Makes 2 Servings: Counts towards 2 cups Vegetables, 2 tablespoons Oil, 1 Serving Dinner Meat
INGREDIENTS
DIRECTIONS
Combine all ingredients for the chicken in a bowl and whisk together, apart from the chicken. Marinate chicken breasts for 15 minutes - 4 hours before cooking.
Finely slice the cabbage, fennel and onion and place in a large salad bowl. Finely chop the mint and cilantro and add to the bowl. Gently toss to combine.
To make the dressing for the slaw, combine the lime juice, rice vinegar, stevia, tamari and pepper in a bowl and whisk together. Pour over slaw and toss.
In a large frying pan or non-stick griddle, heat 1-2 tablespoons olive oil on medium-high heat and cook the chicken breasts. Serve with a side of slaw.
Ingredients
Directions
Combine all ingredients for the chicken in a bowl and whisk together, apart from the chicken. Marinate chicken breasts for 15 minutes - 4 hours before cooking.
Finely slice the cabbage, fennel and onion and place in a large salad bowl. Finely chop the mint and cilantro and add to the bowl. Gently toss to combine.
To make the dressing for the slaw, combine the lime juice, rice vinegar, stevia, tamari and pepper in a bowl and whisk together. Pour over slaw and toss.
In a large frying pan or non-stick griddle, heat 1-2 tablespoons olive oil on medium-high heat and cook the chicken breasts. Serve with a side of slaw.