Garlic Butter Chicken

with Avocado Salad
Pure and fresh flavours!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
25 min
Garlic Butter Chicken with Avocado Salad
Pure and fresh flavours!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
Ingredients
Chicken
Butter 4*
0 Grams
Dressing
Honey
0 Grams

Allergens

*4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) /
Fats (g)
of which saturated (g)
Carbohydrates (g)
of which sugars (g)
Fibers (g)
Proteins (g)
Salt (g)
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep stuffing

1 Prep stuffing

In a bowl, mix together butter, peeled and crushed garlic, chopped chives and parsley. Carefully wash lemon and grate the zest. Add 0,75 tsp of the zest to the butter mix. Season with salt.
Cook chicken

2 Cook chicken

Preheat the oven to 200°C. Cut the chicken breasts open. Fill them with the butter mixture and transfer to a roasting dish. Cook in the oven for 15–20 minutes.C42:H54
Toast nuts

3 Toast nuts

Meanwhile, heat a pan and add pine nuts. Toast for a couple of minutes, stirring, until golden. Don’t take your eye off them as they burn quickly. Transfer to a plate to cool.
Make salad

4 Make salad

Slice the lettuce, cucumber and tomatoes. Halve and de-stone the avocado. Combine the ingredients in a salad bowl. Mix the dressing and add to the salad. Sprinkle with the toasted pine nuts. Serve with the garlic butter chicken.
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