Chicken breasts make for a boring dinner. They may be cheap and easy to cook, but they’re pretty dull.
I’ve found that the key to a great chicken dinner lies in a marinade.
That way you get chicken that’s so juicy and moist that the rest of the meal doesn’t matter.
Having said that, this warm sprout and carrot slaw was perfect too. It’s pretty basic (just lightly sauteed veggies) but you don’t need much because the bird is the star of the show.
Marinated Chicken Breast with Shredded Sprout & Carrot Slaw (serves 2)
- 2 chicken breasts
- 1/2 cup finely chopped cilantro
- 3 fl oz extra virgin olive oil
- a lime – juice and zest
- 2 tsps grated ginger root
- 1 large garlic clove, minced
- 1/2 tsp smoked paprika
- 2 large carrots, peeled and cut into thin batons
- 8 brussels sprouts, trimmed and sliced finely
- 1 spring (green) onion, finely chopped
- 2 tbsps butter or olive oil
- Whisk together the cilantro, olive oil, lime juice and zest, ginger, garlic and paprika.
- Submerge the chicken in the marinade, cover and chill in the fridge for at least 3 hours.
- Place the chicken in a casserole dish or on a lined baking tray. Spoon over the remaining marinade and bake at 375 for 25-30 minutes.
- While the chicken is baking, melt the butter/oil in a wok or large frying pan. Add the sprouts and carrot. Gently fry over a low heat for 15 minutes until tender (add more butter/oil if necessary). Sprinkle over the onions, season well, stir through then serve with the chicken.
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