Lemony Grilled Chicken Breasts
with Dilly Scandinavian Slaw
Cooking time
15 minutes
Servings
2/4
Calories
350 /serving
Three things to love about this keto recipe. It’s full of Nordic freshness, from the juicy grilled chicken to the fresh dill in the coleslaw. It takes only 15 minutes, thanks in part to all the pre-chopped veggies. And it’s got sour cream.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 14g Dill
- 1 Lemon
- 100g Shaved Brussels sprouts
- 150g Shredded cabbage
- 100g Matchstick carrots
- 15ml Whole-grain mustard
- 43ml Sour cream
Contains: Milk • Mustard • Sulphites
You will need:
Oil
Salt & pepper (S&P)
Whisk
BBQ (or pan)
Total Fat
11 g
Saturated Fat
3 g
Sodium
320 mg
Total Carb
20 g
Sugars
8 g
Protein
43 g
Fibre
6 g
Preparation
Grill the chicken
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Juice the lemon.
- Pat the chicken* dry; rub with ½ the lemon juice, ½ the mustard and S&P.
- Add to the BBQ (or pan) and grill, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Mise en place
- Meanwhile, pick the dill fronds off the stems; roughly chop the fronds.
Make the slaw
- In a large bowl, whisk the sour cream, remaining lemon juice and mustard, a drizzle of oil and S&P.
- Add the cabbage, carrots, dill and Brussels sprouts; toss well.
Plate your dish
- Divide the slaw between your plates.
- Top with the chicken. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
