Chicken, Blue Cheese and Date Salad

with Pecan

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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 dry chicken breasts with kitchen paper. Rub well with paprika powder and set aside.

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2 Prep vegetables

Cut eggplant to small cubes. Cut bell pepper to thin strips. Wash and chop lettuce. Halve and destone dates. Stuff the date halves with blue cheese.

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3 Fry chicken

Heat oil in a pan over medium-high heat. Fry chicken for about 5 minutes per side until cooked through. Season with salt and pepper. Transfer to a plate or chopping board to rest for at lest 5 minutes before slicing.

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4 Fry vegetables

Add oil to the pan and fry eggplant cubes for 5 minutes. Add bell pepper and fry for 3-4 more minutes. Season the vegetables lightly with salt and pepper. Take the pan off the heat and add the blue cheese stuffed dates on top so that they will warm up a bit.

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5 Assemble and dress

Layer the lettuce on a serving plate or individual plates. Top with fried vegetables, sliced chicken and blue cheese stuffed dates. Chop pecan nuts and sprinkle on top. Dress with olive oil, balsamic vinegar and freshly crushed black pepper.

Tips for fussy eaters

Top some cooked rice with their favourite ingredients from the salad.

Pro tip

Add roasted vegetables to the salad.

Wonderful combinations of Middle Eastern favourites.

Cooking Time: 20 min

Cals 606 · Prot 55.3 · Carbs 35.8 · Fat 28

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Paprika powder 2 Grams
Olive oil 1 Tbsp
Salt 1 Tsp
Black pepper 0.5 Tsp

For salad

Eggplant 200 Grams
Red bell pepper 1 Pieces
Romaine lettuce 200 Grams
Dates 6 Pieces
Blue cheese 80 Grams
Olive oil 2 Tbsp
Salt 0.25 Tsp
Black pepper 0.25 Tsp
Pecan nuts 30 Grams

Dressing

Olive oil 1 Tbsp
Balsamic vinegar 15 ML
Black pepper 0.25 Tsp

Wonderful combinations of Middle Eastern favourites.

Cooking Time: 20 min

Cals 606 · Prot 55.3 · Carbs 35.8 · Fat 28

Instructions

photo

1 Season chicken

Pat dry chicken breasts with kitchen paper. Rub well with paprika powder and set aside.

photo

2 Prep vegetables

Cut eggplant to small cubes. Cut bell pepper to thin strips. Wash and chop lettuce. Halve and destone dates. Stuff the date halves with blue cheese.

photo

3 Fry chicken

Heat oil in a pan over medium-high heat. Fry chicken for about 5 minutes per side until cooked through. Season with salt and pepper. Transfer to a plate or chopping board to rest for at lest 5 minutes before slicing.

photo

4 Fry vegetables

Add oil to the pan and fry eggplant cubes for 5 minutes. Add bell pepper and fry for 3-4 more minutes. Season the vegetables lightly with salt and pepper. Take the pan off the heat and add the blue cheese stuffed dates on top so that they will warm up a bit.

photo

5 Assemble and dress

Layer the lettuce on a serving plate or individual plates. Top with fried vegetables, sliced chicken and blue cheese stuffed dates. Chop pecan nuts and sprinkle on top. Dress with olive oil, balsamic vinegar and freshly crushed black pepper.

Tips for fussy eaters

Top some cooked rice with their favourite ingredients from the salad.

Pro tip

Add roasted vegetables to the salad.

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Paprika powder 2 Grams
Olive oil 1 Tbsp
Salt 1 Tsp
Black pepper 0.5 Tsp

For salad

Eggplant 200 Grams
Red bell pepper 1 Pieces
Romaine lettuce 200 Grams
Dates 6 Pieces
Blue cheese 80 Grams
Olive oil 2 Tbsp
Salt 0.25 Tsp
Black pepper 0.25 Tsp
Pecan nuts 30 Grams

Dressing

Olive oil 1 Tbsp
Balsamic vinegar 15 ML
Black pepper 0.25 Tsp
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