This recipe is the spawn of my obsessive-compulsive tendencies to try too many theories at once.  Namely:

  • Meal timing
  • Whole 30® Paleo
  • Ketosis
  • Eating #MoreVegetablesThanAVegetarian

While I've done a few Whole 30®'s now (currently on my fourth as of June 2017!) I've never successfully tried keto (high fat, moderate protein, low low LOW carb) before.  So I embarked on a keto Whole 30®, which may actually make it not really a Whole 30®, but paleYOLO.  Or whatever.  I like to experiment.

I also like to life weights.

Which is a problem when it comes to ketosis, because most of the literature out there right now tends to agree that a ketogenic diet is great for endurance athletes, but not so much for power.  Or, at the very least, power athletes still benefit from ketosis more when they incorporate a carb-up day once or twice a week.  And those carbs are best metabolized right after a workout.  But it takes 4-ish weeks to become keto-adapted.  I'm beginning week 3 of this keto Whole 30® during the posting of this recipe.

So, this is my compromise:  Starchy veggies, some good fat, some protein, post-workout.  Though veggies are low-carb, this is still more carbs than I eat the rest of the day.  Compromise, eh?

Not to mention, this recipe is delicious.  It gets some spicy flare and I actually will usually sneak some Turmeric & Black Pepper in for Their Benefits.  The flavors mix in very well and it's not gross.  Oh, and bonus bonus: this recipe is a quickie.  Promise! ;)

Tex-Mex Broccoli Slaw

Prep time: 30 minutes   Cook time: none   Total time: 30 minutes

Yield: 4 servings



  1. Preheat your oven to 350ºF.
  2. Spread chicken breasts on a greased baking sheet.  Season with salt, pepper, and garlic powder and bake for 25 minutes, or until no pink remains and the juice runs clear.
  3. While chicken is cooking, prepare the julienned veggies, guac, and pico de gallo.
  4. Mix together the veggies, guacamole, and pico once all is prepared.
  5. Remove chicken from the oven, allow it to cool, and cut into small cubes.
  6. Mix the chicken in with the veggie slaw and serve... or throw it in some Tupperware as an easy #MealPrep ;)

4 cups pre-shredded broccoli, carrot, cabbage mix*

1 lb boneless/skinless chicken breast

1 cup Guacamole

1/2 cup Pico de Gallo

1/2 tsp garlic powder

1/2 tsp sea salt

1/2 tsp black pepper

*I've found this in the produce section of multiple grocery stores.  If mix is unavailable:

2 cups julienned broccoli stem

1 cup julienned carrot

1 cup shredded purple cabbage