Maple Glazed Chicken Salad

with Goats Cheese and Pecan Nuts

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Low-Carb
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Low-Carb
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Instructions

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1 Season and boil

Cut beetroots to cubes and place in a small sauce pan with balsamic vinegar. Bring to boil and then let simmer slowly for 10–15 minutes.

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2 Fry chicken

Heat oil in a pan over high heat and fry chicken for 2-3 minutes to get a nice colour. Then lower the heat and continue frying until cooked through. Season with salt, pepper and maple syrup.

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3 Chop salad

Wash and chop romaine lettuce. Rinse rocket and chop pecans.

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4 Finish and serve

Finally place the goat cheese on the hot pan with oil and fry for 2 minutes per side until nicely browned. Top the salad with beetroots, sliced chicken and warm goat cheese.

Tips for fussy eaters

Serve the chicken with boiled rice and a spoon of beetroots.

Pro tip

Goat’s cheese or "fromage de chèvre" as the French say has more vitamins and minerals than cow’s cheese.

A café classic with plenty of textures and flavour.

Cooking Time: 25 min

Cals 279 · Prot 57.2 · Carbs 21.75 · Fat 12

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Olive oil 1 Tbsp
Salt 0.75 Tsp
Black pepper 0.5 Tsp
Maple syrup 30 Grams

Salad

Pre-cooked beetroot 150 Grams
Balsamic vinegar 30 ML
Romaine lettuce 200 Grams
Rocket 20 Grams
Pecan nuts 30 Grams
Goat cheese 200 Grams
Olive oil 1 Tbsp

A café classic with plenty of textures and flavour.

Cooking Time: 25 min

Cals 279 · Prot 57.2 · Carbs 21.75 · Fat 12

Instructions

photo

1 Season and boil

Cut beetroots to cubes and place in a small sauce pan with balsamic vinegar. Bring to boil and then let simmer slowly for 10–15 minutes.

photo

2 Fry chicken

Heat oil in a pan over high heat and fry chicken for 2-3 minutes to get a nice colour. Then lower the heat and continue frying until cooked through. Season with salt, pepper and maple syrup.

photo

3 Chop salad

Wash and chop romaine lettuce. Rinse rocket and chop pecans.

photo

4 Finish and serve

Finally place the goat cheese on the hot pan with oil and fry for 2 minutes per side until nicely browned. Top the salad with beetroots, sliced chicken and warm goat cheese.

Tips for fussy eaters

Serve the chicken with boiled rice and a spoon of beetroots.

Pro tip

Goat’s cheese or "fromage de chèvre" as the French say has more vitamins and minerals than cow’s cheese.

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Olive oil 1 Tbsp
Salt 0.75 Tsp
Black pepper 0.5 Tsp
Maple syrup 30 Grams

Salad

Pre-cooked beetroot 150 Grams
Balsamic vinegar 30 ML
Romaine lettuce 200 Grams
Rocket 20 Grams
Pecan nuts 30 Grams
Goat cheese 200 Grams
Olive oil 1 Tbsp
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