Maple Glazed Chicken Salad

with Goat Cheese and Pecan Nuts

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Instructions

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1 Simmer

Roughly chop the beetroot and transfer it to a small sauce pan with the balsamic vinegar. Simmer over a low heat for 5 min.

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2 Fry chicken

Meanwhile, heat a pan over a high heat with a drizzle of oil. Once hot, fry the chicken for 2 min on each side until browned. Reduce the heat to low and fry for 5-6 min further or until the chicken is cooked through. Season with salt, pepper and maple syrup. Transfer the chicken to a chopping board to rest.

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3 Chop salad

Wash and chop the Romaine lettuce. Rinse the rocket and chop the pecan nuts.

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4 Fry cheese

Return the pan to a medium heat with another drizzle of oil. Add the goat cheese slices. Cook for 2 min on each side until browned.

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5 Serve

Divide the lettuce, rocket, beetroot and pecan nuts among plates. Season with olive oil and a pinch of salt and pepper. Toss. Slice the rested chicken. Top the salad with the chicken and a slice of warm goat cheese. Serve.

Tips for fussy eaters

Serve the chicken with cooked rice and a spoonful of beetroot on the side.

Pro tip

Goat cheese or "fromage de chèvre" as the French say has more vitamins and minerals than cow’s milk cheese.

A French bistro classic with plenty of textures and flavour.

Cooking Time: 20 min

Cals 703 · Prot 54 · Carbs 23 · Fat 44

Gluten-Free

Ingredients

Number of people

Chicken

Chicken breast 300 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Maple syrup 20 ML

Salad

Cooked beetroot 200 Grams
Balsamic vinegar 30 ML
Olive oil 2 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Romaine lettuce 200 Grams
Rocket 40 Grams
Pecan nuts 40 Grams
Rind-on goats cheese slice 200 Grams

A French bistro classic with plenty of textures and flavour.

Cooking Time: 20 min

Cals 703 · Prot 54 · Carbs 23 · Fat 44

Gluten-Free

Instructions

photo

1 Simmer

Roughly chop the beetroot and transfer it to a small sauce pan with the balsamic vinegar. Simmer over a low heat for 5 min.

photo

2 Fry chicken

Meanwhile, heat a pan over a high heat with a drizzle of oil. Once hot, fry the chicken for 2 min on each side until browned. Reduce the heat to low and fry for 5-6 min further or until the chicken is cooked through. Season with salt, pepper and maple syrup. Transfer the chicken to a chopping board to rest.

photo

3 Chop salad

Wash and chop the Romaine lettuce. Rinse the rocket and chop the pecan nuts.

photo

4 Fry cheese

Return the pan to a medium heat with another drizzle of oil. Add the goat cheese slices. Cook for 2 min on each side until browned.

photo

5 Serve

Divide the lettuce, rocket, beetroot and pecan nuts among plates. Season with olive oil and a pinch of salt and pepper. Toss. Slice the rested chicken. Top the salad with the chicken and a slice of warm goat cheese. Serve.

Tips for fussy eaters

Serve the chicken with cooked rice and a spoonful of beetroot on the side.

Pro tip

Goat cheese or "fromage de chèvre" as the French say has more vitamins and minerals than cow’s milk cheese.

Ingredients

Number of people

Chicken

Chicken breast 300 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Maple syrup 20 ML

Salad

Cooked beetroot 200 Grams
Balsamic vinegar 30 ML
Olive oil 2 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Romaine lettuce 200 Grams
Rocket 40 Grams
Pecan nuts 40 Grams
Rind-on goats cheese slice 200 Grams
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