People often fear that eating clean and lean will be a flavorless and unexciting endeavor. Not so. When I started making my Asian-Italian chicken veggie salad, I knew I was on to something good. It has become a favorite in our household. One serving contains 271 calories, 26 grams of protein, two grams of fat and 20 grams of carb.
You will need one skinless, boneless chicken breast half; 1 1/2 cups of coleslaw mix; four small bell peppers (your choice of color); four big white mushrooms; 10 to 12 snow peas; grated Parmesan cheese and nonfat cooking spray.
Chop the mushrooms, the peppers and then the chicken breast into small bite-sized pieces. Lightly spray a pan with the nonfat cooking spray. Add the mushrooms and cook on medium heat for a couple of minutes. Mix in the chopped bell peppers and snow peas, and let the vegetables cook, tossing lightly for five minutes. When the veggies start to look softer, add the chopped chicken breast and sauté lightly for another five minutes or until the chicken is done.
Line your serving bowl with the coleslaw mix. Pour the veggies and chicken over the slaw mix and dust the top of the entire serving with grated Parmesan cheese. Grab your chopsticks and—bam!
The natural flavors of the peppers and mushrooms cooked into the chicken mixed with the crunch of the snow peas is fantastic. This meal is filled with flavor, nutrition and a whole lotta yum!
Editor’s note: Ninette Terhart is a multi-award winning bodybuilder and fitness-and-wellness coach based in Los Angeles.