Creamy Pan Fried Chicken

with Fresh Lemon Coleslaw

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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 fry for 4-5 min on each side until golden and cooked through.

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5 Cook in sauce

Add the garlic and ginger and cook for 1 min further. Add the sour cream, salt and pepper. Reduce the heat to low and simmer the chicken for a final 1 min. 

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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 598 · Prot 49 · Carbs 21 · Fat 34

Gluten-Free

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Garlic cloves 2 Pieces
Ginger 30 Grams
Olive oil 2 Tbsp
Salted butter 20 Grams
Sour cream 60 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Coleslaw

White cabbage 300 Grams
Lemon 1 Piece
Carrot 1 Piece
Small zucchini 1 Piece
Spring onion 40 Grams
Large red chilli 2 Pieces
Fresh coriander 15 Grams

Dressing

Mayonnaise 33 Grams
Honey 20 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp

A delicious mix of creamy and tart!

Cooking Time: 25 min

Cals 598 · Prot 49 · Carbs 21 · Fat 34

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 fry for 4-5 min on each side until golden and cooked through.

photo

5 Cook in sauce

Add the garlic and ginger and cook for 1 min further. Add the sour cream, salt and pepper. Reduce the heat to low and simmer the chicken for a final 1 min. 

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 20 Grams
Sour cream 60 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Coleslaw

White cabbage 300 Grams
Lemon 1 Piece
Carrot 1 Piece
Small zucchini 1 Piece
Spring onion 40 Grams
Large red chilli 2 Pieces
Fresh coriander 15 Grams

Dressing

Mayonnaise 33 Grams
Honey 20 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
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