Spicy Barbecue Chicken Cutlets

Name: Spicy Barbecue Chicken Cutlets with Limey Mayo Salad
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 4 Grams of Smoked paprika powder; 2 Grams of Chipotle powder; 1 Tsp of Salt; 1 Tsp of Black pepper; 30 Grams of Almond flakes; 60 Grams of Almond flour; 1 Piece of Organic Eggs; 4 Tbsp of Vegetable oil; 40 Grams of Barbecue sauce; 1 Piece of Carrot; 150 Grams of Cherry tomatoes; 200 Grams of Romaine lettuce; 50 Grams of Mayonnaise; 15 Grams of Fresh chives; 2 Grams of Garlic powder; 1 Piece of Lime; 1 Tsp of Salt

with Limey Mayo Salad

Smoky, spicy and tangy form the perfect trinity in this low-carb meal.

191 Reviews

Cals 804 · Prot 64 · Carbs 37 · Fat 47

Low Carb

30 min

Spicy Barbecue Chicken Cutlets with Limey Mayo Salad

Smoky, spicy and tangy form the perfect trinity in this low-carb meal.

191 Reviews

Cals 804 · Prot 64 · Carbs 37 · Fat 47

Low Carb

Ingredients

Chicken

Chicken breast

400 Grams

Smoked paprika powder

4 Grams

Chipotle powder

2 Grams

Salt

1 Tsp

Black pepper

0.5 Tsp

Almond flakes 1*2*

30 Grams

Almond flour 1*2*

60 Grams

Organic Eggs 5*

1 Piece

Vegetable oil

4 Tbsp

Barbecue sauce 11*13*

40 Grams

Salad

Carrot

1 Piece

Cherry tomatoes

150 Grams

Romaine lettuce

200 Grams

Dressing

Mayonnaise 5*9*13*

50 Grams

Fresh chives

15 Grams

Garlic powder

2 Grams

Lime

1 Piece

Salt

0.5 Tsp

Allergens

*1 Peanuts, *2 Tree Nuts, *5 Eggs, *11 Gluten, *13 Mustard, *9 Soya

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)	3362 / 804
Fats (g)	47.3
of which saturated (g)	6.3
Carbohydrates (g)	37
of which sugars (g)	18.2
Fibers (g)	11.8
Proteins (g)	64
Salt (g)	1.8

*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

1 Prep chicken

Place the chicken breasts between two large pieces of cling film. Place them on a chopping board. Using a rolling pin, bash the chicken breasts until halved in thickness.

2 Prep coating

Add the smoked paprika, chipotle (spicy!) salt and pepper to a shallow bowl. Turn the chicken in the spices until fully coated. Finely chop the almond flakes. Add them to a second bowl with the almond flour. Crack the eggs into a third bowl. Gently whisk.

3 Coat chicken

Turn the barbecue chicken in the eggs. Next, turn the chicken in the almonds until fully coated. Set aside on a plate.

4 Prep salad

Peel the carrots, then continue peeling until you're left with a pile of carrot ribbons. Halve the cherry tomatoes. Rinse, dry and chop the lettuce. Add the salad vegetables to a bowl and set aside.

5 Make dressing

Add the mayonnaise to a small bowl. Chop the chives. Add the chives and garlic powder to the mayonnaise. Juice the lime directly into the mayonnaise Season with a pinch of salt. Set aside.

6 Fry chicken

See pro tip! Heat a pan over a medium heat with a generous drizzle of vegetable oil. Add the coated chicken and reduce the heat to low. Fry for 2-3 min on either side or until golden and crispy. Toss the salad vegetables in the dressing. Drizzle the chicken with the barbecue sauce and serve with the salad.

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