Aioli Slaw with Chicken

This week's recipe of the week is Aioli Slaw with Chicken. This recipe serves 4 people and can be prepared in no time.

We often use roast chicken and pre-made slaw when we want an even quicker way to make this dish. Olive oil is an essential addition to this dish to help absorb the fat-soluble vitamins (Vitamin K from the cabbage, and beta-carotene from the carrots) from the slaw.

Adding some halved cherry tomatoes to add a slightly sweeter taste and further bulk out the dish is a small adjustment for those who love cherry tomatoes.

Benefits:

• Gluten-free
• Low-carb/Keto friendly
• 6 ingredients
• Lactose/Dairy free
• High protein
• Nut free

Here's what you need.
Ingredients:

• 2 tablespoons, extra virgin olive oil,
• 600g of lean chicken breast
• 4 cups of shredded cabbage
• 2 cups of grated carrot
• 1 cup of aioli garlic mayonnaise
• 4 tablespoons of white wine vinegar 

Method
1. Coat a frying pan with olive oil and place over medium heat. Once hot, add the diced chicken breast. Shred the cabbage and grate the carrot before adding it to a large bowl. 2. Add the aioli and vinegar to the bowl with the cabbage and carrot. Add in the cooked chicken and season with pepper. 3. Mix thoroughly. Enjoy!

Nutrition:

• Energy - 608Cal (2542kJ)
• Protein - 37g
• Fat - 57g
• Carb - 8g
• Sugar - 8g
• Fibre - 4g
• Sodium - 515mg

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