Chicken and Fennel Slaw
10.0 grams
Mayonnaise
5.0 grams
Dijon Mustard
65.0 grams
Cabbage
1.0 Unit(s)
Fennel Small Bulb
65.0 grams
Red Cabbage
2.0 grams
Mexican Spice Mix by Let's Cook
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 |
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.