NUTRITION

SERVINGS

INGREDIENTS

5 ounce chicken breast

1.5 cup broccoli slaw

0.5 cup broccoli florets

0.5 cup red bell pepper

1.5 tbsp creamy peanut butter

1 tbsp tamari

1 tbsp rice vinegar

1 tsp sesame oil

1 tsp fresh ginger

1 clove garlic

1 tsp sriracha

2 tbsp green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Season the chicken breast with sea salt and black pepper on both sides.

• 2

  Heat a non-stick skillet over medium heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

• 3

  While the chicken cooks, whisk together the creamy peanut butter, tamari, rice vinegar, sesame oil, grated ginger, minced garlic, and sriracha in a small bowl until smooth.

• 4

  Steam the broccoli florets for 3 minutes until they are bright green and tender-crisp, then set aside.

• 5

  In a large mixing bowl, combine the broccoli slaw, diced red bell pepper, and steamed broccoli florets.

• 6

  Slice the cooked chicken into thin strips and add it to the bowl with the vegetables.

• 7

  Pour the peanut dressing over the salad and toss thoroughly to ensure every ingredient is well coated.

• 8

  Garnish with sliced green onions and serve immediately.