Solo: Grilled Chicken with Lemon Mixed Greens

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Solo: Grilled Chicken with Lemon Mixed Greens

A total exploit of the season's offerings crisp green beans, nutritious broccoli, nutty bean sprouts, tart radishes, and the light sweetness of bok choi in a lemongrass dressing with juicy grilled chicken fillets.

Ingredients to serve 1

  • 1 x Chicken Breasts - butterflied - See Gino's Tip
  • 100g x Green Beans - stem end trimmed
  • 50g x Broccoli - cut into smaller florets
  • 50g x Edamame - take from freezer
  • 2 x Baby Radish - sliced or grated
  • 50g x Pak Choi
  • 10g x Peanuts
  • 20ml x Lemon Juice
  • ½ tbsp x Xylitol
  • 40g x DD Aromatics
  • Bowl of Ice Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)


Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Bring a large saucepan of water to the boil for use in Step 1. Thaw your edamame under warm tap water or submerged in warm water, for use in Step 1.

Washing Instruction

Wash your hands, green beans, broccoli, baby radish and pak choi well.

Gino's Tip

Lay your chicken breast on a chopping board and, with the edge of a knife parallel to the cutting board, begin cutting down the length of the side of the breast. Carefully slice it in half widthwise almost to the other edge. Keep that edge intact and open the breast along the "fold."

Step 1 - Blanched and Fried Greens Greens

Once the water in your large saucepan has come to the boil, cook your green beans for 5-6 minutes until tender and remove with tongs and shock until cold in your bowl of ice water. Using the same pan and water cook your broccoli florets for 6-7 minutes until just about tender, drain through a colander and shock in your bowl of ice water. Once your greens are cold, drain them through a colander and let them dry on a paper towel or a clean kitchen towel. Next heat a large frying pan over med-high heat, add a drizzle of olive oil and once your pan is warm cook your pak choi and thawed edamame for 4-5 minutes until your pak choi has wilted and your edamame is just about tender.

Step 2 - Grilled Chicken Breast and Lemongrass Dressing

Season your chicken breasts with salt and pepper on both sides. Heat a large grill pan over high heat, once your pan is hot and just beginning to smoke, fry your butterflied chicken breasts (1-2 at a time) for 3 minutes on each side until cooked through. Once your chicken breasts are done, reduce the heat in your pan to medium and fry your DailyDish Aromatics for 3-4 minutes then remove your pan from the heat and add your lemon juice and xylitol. Transfer this mixture to a medium mixing bowl along with about 100ml of olive oil and whisk thoroughly until a lemongrass dressing is formed. Season to taste with salt and pepper.

To Serve

Mix your blanched and fried greens in a large mixing bowl with your peanuts and sliced/grated baby radish, toss with your lemongrass dressing and season to taste if need be. Divide your salad amongst your servings and top with your grilled chicken breasts, whole or sliced.