1 8oz chicken breast
Salt and pepper TT
½ head small white cabbage, shredded
½ head small red cabbage, shredded
1 cup shelled edamame
1 cup shredded carrots
1 red bell pepper, seeded, diced
½ large cucumber, seeded, diced
½ cup toasted almonds, roughly chopped
4 green onions, sliced
2 cups fresh cilantro
1. Pound chicken breast, season on both sides with salt and pepper and bake 375F for 12-15 minutes (or until internal reaches 165°) once rested chop into bite size pieces.
2. Divide your ingredients between 4 - quart size jars beginning with the dressing, white cabbage, red cabbage, edamame, carrots, cucumber red pepper, almonds, chicken, green onion and cilantro.
1 8oz chicken breast
Salt and pepper TT
½ head small white cabbage, shredded
½ head small red cabbage, shredded
1 cup shelled edamame
1 cup shredded carrots
1 red bell pepper, seeded, diced
½ large cucumber, seeded, diced
½ cup toasted almonds, roughly chopped
4 green onions, sliced
2 cups fresh cilantro
1. Pound chicken breast, season on both sides with salt and pepper and bake 375F for 12-15 minutes (or until internal reaches 165°) once rested chop into bite size pieces.
2. Divide your ingredients between 4 - quart size jars beginning with the dressing, white cabbage, red cabbage, edamame, carrots, cucumber red pepper, almonds, chicken, green onion and cilantro.