Birdseye Inspired Chicken Chargrills Recipe
Servings: 2
Calories: 205kcal
Ingredients
- 2 Chicken Breast
- 1 Small Onion peeled and diced
- 1 Tsp Garlic Puree
- 1 Tbsp Olive Oil
- 1 Tbsp Coconut Butter
- 1 Tbsp Peppercorns
- 1 Tsp Rosemary
- 1 Tsp Chives
- Salt & Pepper
Instructions
- On your chopping board use a rolling pin to flatten your chicken breasts. Give them a few good slaps until your meat is a lot thinner. Or alternatively (if you prefer) use some thinly sliced turkey.
- In your wok add your onion, garlic and olive oil and cook on a high heat for 2 minutes. Add your chicken to the pan and cook it on full heat on both sides for 5 minutes each.
- Add the rest of your ingredients and mix them around so that they all get coated in the peppercorns and in the coconut.
- Cook again for another 5 minutes on each side and serve with a nice seasonal salad.
Notes
The beauty of the coconut butter is that it keeps the chicken moist and with you cooking your chicken super hot it stops it from going dry. You can swap this for coconut milk or more olive oil if you prefer.
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Nutrition
Calories: 205kcal | Carbohydrates: 11g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 32mg | Sodium: 64mg | Potassium: 331mg | Fiber: 3g | Sugar: 2g | Vitamin A: 25IU | Vitamin C: 5.4mg | Calcium: 43mg | Iron: 1.2mg
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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