Chicken with Spiced Carrot Purée, Green Bean Salad and Orange, Cardamom and Vanilla Dressing

Pan-fried chicken served with a spiced carrot purée, sautéed green beans, and a reduced orange, cardamom, and vanilla dressing.

Healthy Chicken Dinner High Protein Carrot

Estimated Nutrition

Calories

785.4

kcal / serving

785.4 kcal total

Carbs

44.8g

per serving

44.8 g total

Fat

52.1g

per serving

52.1 g total

Protein

34.2g

per serving

34.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

4.2

Caster Sugar

CondimentsSauces

Red Wine Vinegar

Fruits

piece

Orange

juice only

Meat

piece

Chicken Breast

skin scored

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground

pinch

Cinnamon

ground

clove

Garlic

finely chopped

piece

Cardamom Pod

crushed

piece

Vanilla Pod

split

OilsFats

Olive Oil

a dash

Olive Oil

for bean salad

Olive Oil

for dressing

Vegetables

0.5

piece

Carrot

grated

pinch

Ginger

ground

Green Bean

Ginger

fresh root, finely chopped

Method

Simmer vinegar, carrot, cinnamon, ginger, and sugar in a pan for 4 minutes.

Plate the beans, top with chicken, and serve with carrot purée and dressing.

Strain the orange reduction and stir in olive oil to finish the dressing.

Simmer orange juice, cardamom, and vanilla for ten minutes until reduced.

Sauté ginger and garlic in olive oil and stir in the beans.

Slice the cooked chicken breast into thick pieces.

Season chicken breast and fry in olive oil for five minutes per side until cooked.

Boil green beans in salted water for four minutes then drain.

Blend the carrot mixture until smooth to create a purée.