Barbecue Chicken with Beef Bacon,

Lettuce Wedges and Ranch Dressing

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Instructions

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1 Prep dressing

Chop the dill and chives. In a bowl, combine the mayonnaisesour creamwhite balsamic vinegardillchivesgarlic powderonion powder and a pinch of salt. Loosen with a splash of water, if needed. Mix well and set aside (see pro tip).

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2 Flatten chicken

Place the chicken breasts between two large pieces of cling film. Place them on a chopping board. Using a rolling pin, bash the chicken breasts until halved in thickness. Transfer them to a plate and sprinkle with salt and pepper. Set aside.

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3 Fry bacon

Finely slice the beef bacon. Add the bacon to a cold pan and turn the heat to medium-low. Slowly fry the bacon for 5-6 min until the fat has melted and the bacon is crispy. Transfer the bacon to a plate lined with kitchen paper. Reserve the pan.

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4 Fry chicken

Return the pan to a medium-high heat with the bacon fat and a drizzle of oil, if needed. Once hot, add the flattened chicken and fry (in batches) for 2-3 min on each side until golden and cooked through.

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5 Finish chicken

Once cooked, add the barbecue sauce to the pan and turn the chicken in it until coated. Sprinkle with the sesame seeds and keep warm.

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6 Prep salad

Remove the outer leaves of the iceberg lettuce, if necessary. Quarter the lettuce and trim the stem. Divide the lettuce wedges among plates. Drizzle with the ranch dressing and sprinkle with the crispy bacon. Serve the chicken alongside.

Tips for fussy eaters

Separate some of the chicken and don't add the barbecue sauce to it.

Pro tip

Prepare the ranch sauce in advance and store it in the fridge.

Go west!

Cooking Time: 20 min

Cals 528 · Prot 50 · Carbs 16 · Fat 28

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Vegetable oil 2 Tbsp
Barbecue sauce 40 Grams
Sesame seeds 10 Grams

Wedge salad

Beef bacon 60 Grams
Iceberg lettuce 1 Piece

Dressing

Fresh dill 15 Grams
Fresh chives 15 Grams
Mayonnaise 33 ML
Sour cream 60 Grams
White balsamic vinegar 15 ML
Garlic powder 2 Grams
Onion powder 2 Grams
Salt 0.5 Tsp

Go west!

Cooking Time: 20 min

Cals 528 · Prot 50 · Carbs 16 · Fat 28

Instructions

photo

1 Prep dressing

Chop the dill and chives. In a bowl, combine the mayonnaisesour creamwhite balsamic vinegardillchivesgarlic powderonion powder and a pinch of salt. Loosen with a splash of water, if needed. Mix well and set aside (see pro tip).

photo

2 Flatten chicken

Place the chicken breasts between two large pieces of cling film. Place them on a chopping board. Using a rolling pin, bash the chicken breasts until halved in thickness. Transfer them to a plate and sprinkle with salt and pepper. Set aside.

photo

3 Fry bacon

Finely slice the beef bacon. Add the bacon to a cold pan and turn the heat to medium-low. Slowly fry the bacon for 5-6 min until the fat has melted and the bacon is crispy. Transfer the bacon to a plate lined with kitchen paper. Reserve the pan.

photo

4 Fry chicken

Return the pan to a medium-high heat with the bacon fat and a drizzle of oil, if needed. Once hot, add the flattened chicken and fry (in batches) for 2-3 min on each side until golden and cooked through.

photo

5 Finish chicken

Once cooked, add the barbecue sauce to the pan and turn the chicken in it until coated. Sprinkle with the sesame seeds and keep warm.

photo

6 Prep salad

Remove the outer leaves of the iceberg lettuce, if necessary. Quarter the lettuce and trim the stem. Divide the lettuce wedges among plates. Drizzle with the ranch dressing and sprinkle with the crispy bacon. Serve the chicken alongside.

Tips for fussy eaters

Separate some of the chicken and don't add the barbecue sauce to it.

Pro tip

Prepare the ranch sauce in advance and store it in the fridge.

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Vegetable oil 2 Tbsp
Barbecue sauce 40 Grams
Sesame seeds 10 Grams

Wedge salad

Beef bacon 60 Grams
Iceberg lettuce 1 Piece

Dressing

Fresh dill 15 Grams
Fresh chives 15 Grams
Mayonnaise 33 ML
Sour cream 60 Grams
White balsamic vinegar 15 ML
Garlic powder 2 Grams
Onion powder 2 Grams
Salt 0.5 Tsp
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