Creamy Pan Fried Chicken

with Fresh Lemon Coleslaw

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low-carb
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Instructions

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1 Make slaw

Slice cabbage as thinly as possible. Transfer cabbage to a bowl. Wash and dry lemon. Grate lemon zest and juice it. Add 0.75/1/1.5 tsp zest and 1/1.5/ 2 tbsp of lemon juice to the cabbage and massage with clean hands.

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2 Prep vegetables

Peel carrot and slice into thin matchsticks. Slice zucchini into thin matchsticks. Finely chop spring onion. Finely chop red chili. Chop coriander. Add carrot, zucchini, spring onion, chilli and coriander to cabbage.

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3 Add and mix

Add mayonnaise, honey, salt, and pepper. Mix well and set aside.

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4 Fry chicken

Pat chicken breasts dry with kitchen paper. Peel and finely chop garlic cloves. Peel and grate ginger. Heat non-stick pan over a medium-high heat with drizzle of olive oil and butter. Once hot, add chicken with pinch of salt and cook for 4 minutes on either side until golden.

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5 Add and simmer

Add garlic and ginger and cook for 2 minutes further. Add sour cream, salt and pepper. Reduce heat to low and let chicken stew for 5-6 minutes until cooked through. Serve with lemony slaw.

Tips for fussy eaters

Serve with rice.

Pro tip

Work on your knife skills and slice the cabbage as thinly as possible with a sharp chef's knife!

A delicious mix of creamy and tart!

Cooking Time: 25 min

Cals 653 · Prot 48.5 · Carbs 45 · Fat 32.6

Ingredients

Number of people

Chicken

Chicken breast 400.00 Grams
Garlic cloves 2.00 Pieces
Ginger 30.00 Grams
Salted butter 10.00 Grams
Olive oil 2.00 Tbsp
Sour cream 50.00 Grams
Salt 1.00 Tsp
Black pepper 0.50 Tsp

Coleslaw

White cabbage 200.00 Grams
Lemon 1.00 Pieces
Carrot 1.00 Pieces
Zucchini small 1.00 Pieces
Spring onion 30.00 Grams
Red chilli large 1.00 Pieces
Fresh coriander 20.00 Grams

Dressing

Honey 15.00 Grams
Salt 0.50 Tsp
Black pepper 0.25 Tsp

A delicious mix of creamy and tart!

Cooking Time: 25 min

Cals 653 · Prot 48.5 · Carbs 45 · Fat 32.6

Instructions

photo

1 Make slaw

Slice cabbage as thinly as possible. Transfer cabbage to a bowl. Wash and dry lemon. Grate lemon zest and juice it. Add 0.75/1/1.5 tsp zest and 1/1.5/ 2 tbsp of lemon juice to the cabbage and massage with clean hands.

photo

2 Prep vegetables

Peel carrot and slice into thin matchsticks. Slice zucchini into thin matchsticks. Finely chop spring onion. Finely chop red chili. Chop coriander. Add carrot, zucchini, spring onion, chilli and coriander to cabbage.

photo

3 Add and mix

Add mayonnaise, honey, salt, and pepper. Mix well and set aside.

photo

4 Fry chicken

Pat chicken breasts dry with kitchen paper. Peel and finely chop garlic cloves. Peel and grate ginger. Heat non-stick pan over a medium-high heat with drizzle of olive oil and butter. Once hot, add chicken with pinch of salt and cook for 4 minutes on either side until golden.

photo

5 Add and simmer

Add garlic and ginger and cook for 2 minutes further. Add sour cream, salt and pepper. Reduce heat to low and let chicken stew for 5-6 minutes until cooked through. Serve with lemony slaw.

Tips for fussy eaters

Serve with rice.

Pro tip

Work on your knife skills and slice the cabbage as thinly as possible with a sharp chef's knife!

Ingredients

Number of people

Chicken

Chicken breast 400.00 Grams
Garlic cloves 2.00 Pieces
Ginger 30.00 Grams
Salted butter 10.00 Grams
Olive oil 2.00 Tbsp
Sour cream 50.00 Grams
Salt 1.00 Tsp
Black pepper 0.50 Tsp

Coleslaw

White cabbage 200.00 Grams
Lemon 1.00 Pieces
Carrot 1.00 Pieces
Zucchini small 1.00 Pieces
Spring onion 30.00 Grams
Red chilli large 1.00 Pieces
Fresh coriander 20.00 Grams

Dressing

Honey 15.00 Grams
Salt 0.50 Tsp
Black pepper 0.25 Tsp
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