Day 5 Dinner: Chicken + Slaw in Lettuce Cups

By Susi May

Prep Notes:

  • This recipe makes two servings. Eat one tonight and save the leftovers for tomorrow's lunch (Day 6).
  • Use brown rice made on Day 3.
  • Peel, cut, and freeze one banana for tomorrow's breakfast smoothie.

    • Chicken + Slaw in Lettuce Cups

    Yield2

    C&J Nutrition

    INGREDIENTS

      • Slaw
      • 8 ounces skinless, boneless cooked chicken breast (boiled or roasted), shredded (Vegetarian swap: 1 cup white beans)
      • 1 3/4 cups cooked brown rice (leftover from Day 3)
      • 1 1/2 cups shredded purple and/or green cabbage
      • 3/4 cup shredded carrot
      • Dressing
      • 2 tablespoons mayo
      • 2 teaspoons olive oil
      • 2 teaspoons lime juice
      • 1/4 teaspoon ground cumin
      • 1/4 teaspoon chipotle chili powder
      • 1/4 teaspoon kosher salt
      • Cups
      • 4 romaine lettuce leaves or bibb lettuce cups

      INSTRUCTIONS

      1. In a medium bowl, combine chicken (or one cupe white beans for vegetarian option), brown rice, cabbage, and carrots.

      2. In a small bowl, whisk together mayo, olive oil, lime juice, cumin, chili powder, and salt to make the dressing.

      3. Toss dressing into the slaw mixture to coat. Divide in half and store half in the refrigerator for lunch on Day 6.

      4. Serve each portion with 4 lettuce leaf cups.