Here is another WW inspired lunch. I love the dressing for this salad – it is so light and fresh. I never used to like ginger at all, but I love adding fresh grated ginger to dressings for an added punch!
Chinese Chicken with Broccoli Slaw (serves 4, 1.25 cup servings)
- 1 pound chicken (mine was about 14 ounces)
- 2 tablespoons seasoned rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon fresh grated ginger
- crushed red pepper to taste (I like a lot!)
- 3 cups pre-packaged broccoli slaw
- 1 cup shredded carrots
- 2 radishes, sliced
- 1 teaspoon toasted black sesame seeds (which I forgot at home!) 🙁
The recipe called for grilling the chicken on top of the stove, but when I add chicken to a cold salad, I like to poach it – for some reason it the chicken stays tender and moist and sucks up the dressing better for me.
Each serving comes in at:
- 216 calories
- 7 fat
- 11 carbs
- 2 fiber
- 26 protein
And while this looks plain, I assure you, it is not. It is bright, flavorful – I made it last night so the flavors really melded and the chicken is delicious and juicy – yum!
With 2 cups of my roasted pepper soup – which by the way, my peppers on the grill made it on FOODGAWKER.COM – cool!
Lunch comes in at:
- 330 calories,
- 8 fat
- 30 protein
- 29 carbs
- 5 fiber
And while I loved my breakfast, I’ll have to add maybe a hard boiled egg on the side – by noon I was really hungry – luckily I have my stash of almonds in my drawer!
10 almonds for 70 calories, 6 fat, 2 protein, 2 carbs and 1.4 fiber.
Alright, cutting my lunch break short in hopes of not having to work late tonight – don’t they know I like cooking dinner every night? 😀
Depending on work, you’ll either come back for dinner and find Chinese Chicken Wings with BBQ Boneless Beef Ribs or a frozen dinner – blah!