Recipe

Garlic & Thyme Chicken with Crunchy Thai Salad

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Garlic & Thyme Chicken with Crunchy Thai Salad

Quick, easy and super healthy. Pan-seared chicken flavoured with garlic, thyme, wine and served with a crunchy salad of beansprouts, red peppers, baby spinach, spring onions and cucumbers dressed in a yummy Thai dressing.




Ingredients to serve 2

  • 2 x free range chicken breasts
  • 1 x lemons – halve and juice
  • 5g x fresh thyme – strip leaves off stalks
  • 2 cloves x garlic – crush, peel and chop
  • 75ml x white wine
  • . x salt and pepper (from your pantry)
  • . x butter and olive oil (from your pantry)
  • . x plastic wrap (from your pantry)
  • . x Thai Salad
  • 50g x beansprouts
  • ½ x red pepper – de-seed and slice finely
  • 50g x baby spinach – wash well
  • ½ x Chinese cabbage – slice into thin strips
  • 20g x fresh coriander – chop coarsely
  • 2 stalks x spring onions – slice
  • ½ x cucumber – slice finely
  • . x Thai Salad Dressing
  • 2 tbsp x lime juice – halve limes and squeeze
  • 1½ tbsp x olive oil (from your pantry)
  • ½ tbsp x sesame oil
  • ½ tbsp x soy sauce
  • ¼ tsp x xylitol
  • ½ x fresh chilli – de-seed and chop finely
  • ½ tbsp x fresh ginger – peel and chop finely
  • ½ clove x garlic – crush, peel and chop finely

Ingredients to serve 4

  • 4 x free range chicken breasts
  • 2 x lemons – halve and juice
  • 10g x fresh thyme – strip leaves off stalks
  • 4 cloves x garlic – crush, peel and chop
  • 150ml x white wine
  • . x salt and pepper (from your pantry)
  • . x butter and olive oil (from your pantry)
  • . x plastic wrap (from your pantry)
  • . x Thai Salad
  • 100g x beansprouts
  • 1 x red pepper – de-seed and slice finely
  • 100g x baby spinach – wash well
  • 1 x Chinese cabbage – slice into thin strips
  • 40g x fresh coriander – chop coarsely
  • 4 stalks x spring onions – slice
  • 1 x cucumber – slice finely
  • . x Thai Salad Dressing
  • 4 tbsp x lime juice – halve limes and squeeze
  • 3 tbsp x olive oil (from your pantry)
  • 1 tbsp x sesame oil
  • 1 tbsp x soy sauce
  • ½ tsp x xylitol
  • 1 x fresh chilli – de-seed and chop finely
  • 1 tbsp x fresh ginger – peel and chop finely
  • 1 clove x garlic – crush, peel and chop finely

Method

Step 1

Place the chicken breasts between two sheets of plastic wrap and flatten by beating with a mallet, rolling pin or anything heavy (even a wine bottle works) till they are even and almost double in size. Mix the lemon juice, white wine, thyme, garlic, salt, pepper and a splash of olive oil in a shallow bowl and place the flattened out chicken breasts into it. Let them sit in the marinade for 5 to 10 minutes.

Step 2

Thai salad: toss the following pre-prepared ingredients in a large salad bowl: bean sprouts, red pepper, baby spinach, Chinese cabbage, fresh coriander, spring onions, cucumber.

Step 3

Thai salad dressing: mix these ingredients in a jug/mug: fresh lime juice, olive oil, sesame oil, soy sauce, xylitol, fresh ginger, garlic, chilli. Pour the dressing over the salad and toss lightly.

Step 4

Place a frying pan on the stove on medium to high heat. There is no need to oil it. Take the chicken out of the marinade and place in the hot pan. Sauté for about 3 minutes on either side. Make sure they get nice and brown. Then turn the heat down to medium/low and add the rest of the liquid from the marinade into the pan and reduce it while cooking the chicken fillet – about 4 to 5 minutes. Set aside and keep it in the pan juices.

Step 5

To serve, place a chicken breast on each plate – spoon some of the pan juices on top. Serve a portion of salad on the side. Serve immediately.