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Chicken and Fennel Slaw

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    Mayonnaise 10.0 grams

    Mayonnaise

    Dijon Mustard 5.0 grams

    Dijon Mustard

    Cabbage 65.0 grams

    Cabbage

    Fennel Small Bulb 1.0 Unit(s)

    Fennel Small Bulb

    Red Cabbage 65.0 grams

    Red Cabbage

    Mexican Spice Mix by Let's Cook 2.0 grams

    Mexican Spice Mix by Let's Cook

    Chicken Breast 200.0 grams

    Chicken Breast


    • Time : 20.0 mins
    • |
    • Calories: 485.0 kcal
    • |
    • Protein : 67.0 g
    • |
    • Fat : 9.0 g
    • |
    • Carb. : 16.0 g
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    A frying pan or skillet
    Cooking oil : olive oil is good, otherwise any neutral oil will do
    Extra virgin oil is optional
    Salt and pepper
    Start prepping
    Use the spice mix, some salt, and olive oil to marinate your chicken at leas 15 - 20 minute before grilling. While the chicken is marinating, shred the cabbages and fennel and keep them aside. You will make the coleslaw just before serving.
    Pan grill the chicken
    Warm up your skillet or pan. Then add a little oil, just enough to coat the surface. Hot surface, cold oil creates a non stick surface. Set the heat to medium and then fry your chicken breasts. They'll take about 6-8 minutes a side. Let the chicken rest for 5 minutes after cooking and just before serving.
    Toss the Coleslaw
    Toss the cabbages, fennel with the mayonnaise, mustard, some extra virgin olive oil, salt and pepper. And your dinner is ready.