Chicken Breast With Shaved Brussels Sprouts

Broccoli and Brussels sprouts are loaded with cancer-preventing phytonutrients, and this supercharged dinner of Chicken Breast With Shaved Brussels Sprouts provides real nutritional punch. This one-dish meal is super lean and also packs potassium--which helps to keep your blood pressure down.

Yield:

Makes 4 servings (serving size: 1 1/2 cups slaw and 4 ounces chicken)

Recipe Time

Prep: 15 Minutes
Cook: 15 Minutes
Total: 30 Minutes

Nutritional Information

Calories 309
Fat 17 g
Satfat 3.2 g
Monofat 10.2 g
Polyfat 2 g
Protein 31 g
Carbohydrate 10 g
Fiber 4 g
Cholesterol 80 mg
Iron 2 mg
Sodium 409 mg
Calcium 141 mg

Ingredients

2 (8-ounce) boneless, skinless chicken breast halves
3/4 teaspoon kosher salt, divided
2 broccoli stems
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon freshly ground black pepper
3 cups thinly sliced Brussels sprouts (from 12 medium)
2 celery stalks, thinly sliced
1/4 cup toasted hazelnuts
1/4 cup fresh flat-leaf parsley, coarsely chopped
1 ounce Parmesan cheese, coarsely grated

Preparation

1. Place chicken and 1/2 teaspoon salt in a small saucepan and cover with water; bring to a boil. Immediately remove from heat, cover, and let stand 15 minutes. Drain chicken and run under cold water. Cool completely; set aside. Using 2 forks, shred into bite-size pieces; reserve.

2. Meanwhile, use a vegetable peeler to remove outer layer of broccoli stems; discard. Continue peeling stems into long strips. In a large bowl, whisk together oil, lemon juice, and 1/4 teaspoon each salt and pepper. Add broccoli strips, Brussels sprouts, celery, hazelnuts, parsley, and reserved chicken to bowl with dressing; toss. Divide among 4 shallow bowls. Top with cheese.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Sarah Copeland,

April 2012