Creamy Pan Fried Chicken

with Fresh Lemon Coleslaw

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low-carb
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low-carb
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Instructions

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1 Start slaw

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

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2 Prep vegetables

Peel the carrot and slice it into thin matchsticks. Slice the zucchini into thin matchsticks. Finely chop the spring onion. Finely chop the red chilli. Chop the coriander. Add the carrot, zucchini, spring onion, chilli (spicy!) and coriander to the cabbage.

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3 Finish slaw

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

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4 Fry chicken

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

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5 Cook in sauce

Add the garlic and ginger and cook for 2 min further. Add the sour cream, salt and pepper. Reduce the heat to low and let the chicken stew for 5-6 min until cooked through. 

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6 Serve

Serve the creamy chicken with the lemony slaw to the side.

Tips for fussy eaters

Serve with rice.

Pro tip

Time to work on your knife skills! Slice the cabbage as thinly as possible using a very sharp chef's knife!

A delicious mix of creamy and tart!

Cooking Time: 25 min

Cals 590 · Prot 50 · Carbs 30 · Fat 31

Gluten-Free

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Garlic cloves 2 Pieces
Ginger 30 Grams
Olive oil 2 Tbsp
Salted butter 10 Grams
Sour cream 60 Grams
Salt 1 Tsp
Black pepper 1 Tsp

Coleslaw

White cabbage 300 Grams
Lemon 1 Piece
Carrot 1 Piece
Zucchini small 1 Piece
Spring onion 50 Grams
Red chilli large 2 Pieces
Fresh coriander 20 Grams

Dressing

Mayonnaise 40 Grams
Honey 20 Grams
Salt 1 Tsp
Black pepper 1 Tsp

A delicious mix of creamy and tart!

Cooking Time: 25 min

Cals 590 · Prot 50 · Carbs 30 · Fat 31

Gluten-Free

Instructions

photo

1 Start slaw

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

photo

2 Prep vegetables

Peel the carrot and slice it into thin matchsticks. Slice the zucchini into thin matchsticks. Finely chop the spring onion. Finely chop the red chilli. Chop the coriander. Add the carrot, zucchini, spring onion, chilli (spicy!) and coriander to the cabbage.

photo

3 Finish slaw

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

photo

4 Fry chicken

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

photo

5 Cook in sauce

Add the garlic and ginger and cook for 2 min further. Add the sour cream, salt and pepper. Reduce the heat to low and let the chicken stew for 5-6 min until cooked through. 

photo

6 Serve

Serve the creamy chicken with the lemony slaw to the side.

Tips for fussy eaters

Serve with rice.

Pro tip

Time to work on your knife skills! Slice the cabbage as thinly as possible using a very sharp chef's knife!

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Garlic cloves 2 Pieces
Ginger 30 Grams
Olive oil 2 Tbsp
Salted butter 10 Grams
Sour cream 60 Grams
Salt 1 Tsp
Black pepper 1 Tsp

Coleslaw

White cabbage 300 Grams
Lemon 1 Piece
Carrot 1 Piece
Zucchini small 1 Piece
Spring onion 50 Grams
Red chilli large 2 Pieces
Fresh coriander 20 Grams

Dressing

Mayonnaise 40 Grams
Honey 20 Grams
Salt 1 Tsp
Black pepper 1 Tsp
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