[GFYF] Chicken & Horseradish Sauce
with Balsamic Kale & Green Beans- Milk
- Eggs
- Almond
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
Ingredients
1 packet
Horseradish Sauce
(Contains: Milk, Eggs;)
1
Zucchini
1 packet
Green Beans
330 g
Chicken Breast
1
Garlic
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1
Kale
Cooking Steps
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. Season generously with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate and cover to keep warm.
TIP: The chicken is cooked when it is no longer pink inside.
• While pork is cooking, thinly slice kale, discarding any larger pieces of stalk. Thinly slice zucchini into sticks. Trim green beans. Finely chop garlic.
• While pork is resting, wipe out frying pan and return to high heat with a drizzle of olive oil. • Cook zucchini and green beans, until tender, 4-6 minutes. • Add garlic and kale and cook until fragrant and slightly wilted, 1 minute. • Remove pan from heat and add a drizzle of balsamic vinegar, tossing to coat. Season to taste.
• Slice chicken if preferred. • Divide chicken, balsamic kale and green beans between plates. • Sprinkle flaked almonds over kale and green beans. Serve with horseradish sauce. Enjoy!
