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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
    : 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 |
    : 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.
    : 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.