CHICKEN DINNER
15th June 2020
FAT: 32.68g PROTEIN: 5.01g CHO: 3.09g Kcals 327 Ratio: 4.03:1
Ingredients
- 15g Chicken, light meat, raw
- 9g Olive oil
- 46g Cream, fresh, double
- 30g Carrots, young, boiled
- 45g Celeriac, raw
Instructions
- You will also need some seasoning and a little Knorr stock cube or stockpot and some sugar-free syrup of your choice
- Peel celeriac then weigh it and cut into chips
- Flatten the chicken breast between cling film with a rolling pin, this makes the portion seem larger.
- Season on both sides. You could use dried herbs if preferred
- Fry the celeriac chips in the oil till tender and brown
- Add the chicken to the pan cook on both sides it will cook in a few minutes, it needs to be nice and brown but take care not to burn it
- Dissolve the Knorr in 50mls of hot water to make a tasty gravy.
- Place the chicken, celeriac chips and carrots on a warm plate then add the gravy to the pan to deglaze it to ensure you capture all the residue fat. Pour over the meal and serve.
- Make a milkshake by adding a little cold water to the cream and mixing with the sugar-free syrup
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CLICK HERE FOR DISCOUNTS.