9/1/2014 7:25:00 PM
Basil dressing and coleslaw make this dish a festive everyday dinner option and a kids’ favorite. Make extra for lunch the next day! Recipe provided by Itrim, an internationally-recognized weight loss and exercise solution focused on helping people lose weight for good.
The Itrim program is now available to all Active Sports Clubs members at our Citigroup, Petaluma and Oakland clubs. Discover a lighter, healthier life. Visit www.itrim.us or email firstname.lastname@example.org to learn more.
8 ounces of ground chicken fillet
1⁄2 yellow onion
1⁄2 cup of wheat bran
1 teaspoon of lime juice
Freshly ground black pepper
1–2 teaspoons of sambal oelek (or other chili paste)
Fresh basil leaves
1⁄2 cup of low-fat Greek yogurt
2 teaspoons of olive oil
Clove of garlic
1 1⁄4 cups shredded cabbage
2 ounces of sugar snap peas
1/3 cup of low-fat sour cream
1 teaspoon of apple cider vinegar
1 teaspoon of Dijon mustard
1. Mix the ground chicken fillet, egg, grated onion, wheat bran, lime juice, salt, pepper and sambal oelek according to taste. Shape patties and put in the fridge to set.
2. For the dressing, blend the basil leaves with Greek yogurt. Add olive oil and a pressed garlic clove. Add salt and pepper to taste.
3. Shred the cabbage and grate the carrots. Shred the leek and chop the sugar snap peas. Mix sour cream with vinegar, mustard, salt and pepper. Then mix it all to...Read More