Spicy Barbecue Chicken Cutlets

with Limey Mayo Salad

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low-carb
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Instructions

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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.

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2 Prep coating

Add the smoked paprikachipotle (spicy!) salt and pepper to a plate. Turn the chicken in the spices until fully coated. Finely chop the almond flakes. Add them to a second plate with the almond flour. Crack the eggs onto a third plate. Gently whisk.

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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.

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4 Prep salad

Peel the carrots and 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.

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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.

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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, and toss well. Drizzle the chicken with the barbecue sauce and serve with the salad.

Tips for fussy eaters

Leave the chipotle and paprika out and coat their cutlets in the egg and the crumb mix only. Serve some of the carrots as crudités on the side.

Pro tip

Once you've added the cutlets to a hot pan, reduce the heat to low. Don't move the cutlets around until you're ready to flip them. If they start to brown too quickly, remove the pan from the heat for a while.

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

Cooking Time: 30 min

Cals 668 · Prot 56 · Carbs 28 · Fat 37

Dairy-Free

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Smoked paprika powder 2 Grams
Chipotle powder 2 Grams
Salt 1 Tsp
Black pepper 1 Tsp
Almond flakes 30 Grams
Almond flour 40 Grams
Eggs 1 Piece
Vegetable oil 4 Tbsp
Barbecue sauce 40 Grams

Salad

Carrot 1 Piece
Cherry tomatoes 150 Grams
Romaine lettuce 200 Grams

Dressing

Mayonnaise 30 Grams
Fresh chives 15 Grams
Garlic powder 2 Grams
Lime 1 Piece
Salt 1 Tsp

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

Cooking Time: 30 min

Cals 668 · Prot 56 · Carbs 28 · Fat 37

Dairy-Free

Instructions

photo

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.

photo

2 Prep coating

Add the smoked paprikachipotle (spicy!) salt and pepper to a plate. Turn the chicken in the spices until fully coated. Finely chop the almond flakes. Add them to a second plate with the almond flour. Crack the eggs onto a third plate. Gently whisk.

photo

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.

photo

4 Prep salad

Peel the carrots and 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.

photo

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.

photo

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, and toss well. Drizzle the chicken with the barbecue sauce and serve with the salad.

Tips for fussy eaters

Leave the chipotle and paprika out and coat their cutlets in the egg and the crumb mix only. Serve some of the carrots as crudités on the side.

Pro tip

Once you've added the cutlets to a hot pan, reduce the heat to low. Don't move the cutlets around until you're ready to flip them. If they start to brown too quickly, remove the pan from the heat for a while.

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Smoked paprika powder 2 Grams
Chipotle powder 2 Grams
Salt 1 Tsp
Black pepper 1 Tsp
Almond flakes 30 Grams
Almond flour 40 Grams
Eggs 1 Piece
Vegetable oil 4 Tbsp
Barbecue sauce 40 Grams

Salad

Carrot 1 Piece
Cherry tomatoes 150 Grams
Romaine lettuce 200 Grams

Dressing

Mayonnaise 30 Grams
Fresh chives 15 Grams
Garlic powder 2 Grams
Lime 1 Piece
Salt 1 Tsp
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