This 30 minute dinner that is packed with flavor and nutrients!
2 (8-ounce) boneless and skinless chicken breast halves
3/4 teaspoon kosher salt, divided
2 broccoli stems
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon freshly ground black pepper
3 cups thinly sliced Brussels sprouts (from 12 medium)
2 celery stalks,
thinly sliced 1/4 cup toasted hazelnuts
1/4 cup fresh flat-leaf parsley, coarsely chopped
1 ounce Parmesan cheese, coarsely grated
Place chicken and 1/2 teaspoon salt in a small saucepan and cover with water (use low sodium stock for more flavor); bring to a boil. Immediately remove from heat, cover, and let stand 15 minutes. Drain chicken and run under cold water. Cool completely; set aside. Using 2 forks, shred into bite-size pieces; reserve.
Meanwhile, use a vegetable peeler to remove outer layer of broccoli stems; discard. Continue peeling stems into long strips. In a large bowl, whisk together oil, lemon juice, and 1/4 teaspoon each salt and pepper. Add broccoli strips, Brussels sprouts, celery, hazelnuts, parsley, and reserved chicken to bowl with dressing; toss.
Divide among 4 shallow bowls. Top with cheese.