Chicken, Blue Cheese and Date Salad

with Pecans

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low-carb
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low-carb
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Instructions

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1 Season chicken

Pat the chicken breast dry with kitchen paper. Rub with paprika powder, then set aside.

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2 Prep vegetables

Finely chop the eggplants. Slice the bell pepper into thin strips. Wash and chop the lettuce. Halve and de-stone the dates. Stuff the date halves with blue cheese.

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3 Fry chicken

Heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken breasts with a pinch of salt and cook for 5-7 min on either side until golden and cooked through. Season with black pepper. Once cooked, set aside to rest for 5 min, then slice finely.

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4 Fry vegetables

Return the pan to a medium heat with a drizzle of oil. Add the eggplant and fry for 5 min. Add the bell pepper and fry for 3-4 min further. Season with salt and pepper. Remove the pan from the heat and add the blue cheese stuffed dates, allowing them to warm slightly.

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5 Assemble and dress

Place the lettuce on a serving plate or divide it among individual plates. Top with the warm vegetables, sliced chicken and blue cheese stuffed dates. Chop the pecan nuts and sprinkle them on top. Dress with olive oil, balsamic vinegar and freshly ground black pepper.

Tips for fussy eaters

Serve the chicken alongside boiled rice.

Pro tip

Add roasted vegetables to the salad.

Middle Eastern and French flavours meet in this tasty, low-carb supper.

Cooking Time: 20 min

Cals 606 · Prot 55.3 · Carbs 35.8 · Fat 28

Ingredients

Number of people

Chicken

Chicken breast 400.00 Grams
Paprika powder 2.00 Grams
Olive oil 1.00 Tbsp
Salt 1.00 Tsp
Black pepper 0.50 Tsp

For salad

Eggplant 200.00 Grams
Red bell pepper 1.00 Pieces
Romaine lettuce 200.00 Grams
Dates 6.00 Pieces
Blue cheese 80.00 Grams
Olive oil 2.00 Tbsp
Salt 0.25 Tsp
Black pepper 0.25 Tsp
Pecan nuts 30.00 Grams

Dressing

Olive oil 1.00 Tbsp
Balsamic vinegar 20.00 ML
Black pepper 0.25 Tsp

Middle Eastern and French flavours meet in this tasty, low-carb supper.

Cooking Time: 20 min

Cals 606 · Prot 55.3 · Carbs 35.8 · Fat 28

Instructions

photo

1 Season chicken

Pat the chicken breast dry with kitchen paper. Rub with paprika powder, then set aside.

photo

2 Prep vegetables

Finely chop the eggplants. Slice the bell pepper into thin strips. Wash and chop the lettuce. Halve and de-stone the dates. Stuff the date halves with blue cheese.

photo

3 Fry chicken

Heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken breasts with a pinch of salt and cook for 5-7 min on either side until golden and cooked through. Season with black pepper. Once cooked, set aside to rest for 5 min, then slice finely.

photo

4 Fry vegetables

Return the pan to a medium heat with a drizzle of oil. Add the eggplant and fry for 5 min. Add the bell pepper and fry for 3-4 min further. Season with salt and pepper. Remove the pan from the heat and add the blue cheese stuffed dates, allowing them to warm slightly.

photo

5 Assemble and dress

Place the lettuce on a serving plate or divide it among individual plates. Top with the warm vegetables, sliced chicken and blue cheese stuffed dates. Chop the pecan nuts and sprinkle them on top. Dress with olive oil, balsamic vinegar and freshly ground black pepper.

Tips for fussy eaters

Serve the chicken alongside boiled rice.

Pro tip

Add roasted vegetables to the salad.

Ingredients

Number of people

Chicken

Chicken breast 400.00 Grams
Paprika powder 2.00 Grams
Olive oil 1.00 Tbsp
Salt 1.00 Tsp
Black pepper 0.50 Tsp

For salad

Eggplant 200.00 Grams
Red bell pepper 1.00 Pieces
Romaine lettuce 200.00 Grams
Dates 6.00 Pieces
Blue cheese 80.00 Grams
Olive oil 2.00 Tbsp
Salt 0.25 Tsp
Black pepper 0.25 Tsp
Pecan nuts 30.00 Grams

Dressing

Olive oil 1.00 Tbsp
Balsamic vinegar 20.00 ML
Black pepper 0.25 Tsp
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