Chicken and Fennel Slaw
Mayonnaise
Dijon Mustard
Cabbage
Fennel Small Bulb
Red Cabbage
Mexican Spice Mix by Let's Cook
Chicken Breast
- Time : 20.0 mins |
- Calories: 485.0 kcal |
- Protein : 67.0 g |
- Fat : 9.0 g |
- Carb. : 16.0 g
: Your Kitchen Essentials
Utensils: A frying pan or skillet | a mixing bowl |
Pantry: Salt | Pepper | Your preferred cooking oil | Olive Oil | Extra virgin oil is optional |
Pantry: Salt | Pepper | Your preferred cooking oil | Olive Oil | Extra virgin oil is optional |
: Prepare the Ingredients
Chicken: Marinate the chicken in Mexican spice mix, some salt, and olive oil for at least 15 - 20 minute before grilling.
Wash and dry the vegetables prior to chopping (as required):
Cabbage (both): shred the cabbages
Fennel: shred.
Wash and dry the vegetables prior to chopping (as required):
Cabbage (both): shred the cabbages
Fennel: shred.
: 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. Slice just before serving.
: Prepare the Coleslaw, Plate and Serve
In a mixing bowl combine; the cabbages, fennel, mayonnaise, mustard, some extra virgin olive oil, salt and pepper. Toss well.
Plate and Serve:
Plate the chicken and serve with the fennel slaw on the side.
Plate and Serve:
Plate the chicken and serve with the fennel slaw on the side.