5030 · chicken · easyrecipe · highprotein · highproteinrecipes

50 39 | S2 EP. 10 PAN ROASTED CHICKEN WITH CHARRED CABBAGE & PARMESAN

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Prep
—
Cook
—
Total
5 min
Calories
515
Protein
61g
Carbs
9g
Fat
27g

Get ready

Ingredients

Ingredients

  • 2 Skin-on Chicken Breasts
  • 1 tbsp vegetable Oil
  • 250 ml Chicken Bone Broth
  • 1 tsp Cold Butter
  • 1 tsp Red Wine Vinegar
  • 1 Sweetheart Cabbage
  • 30 g Parmesan
  • 10 g Chives sliced
  • 1 Lemon
  • 1 tbsp Olive Oil
  • Black Pepper
  • Preheat the grill/fan to 220/MAX.

Cook

Method

  1. Slice the cabbage in half and spray the inside with oil and season with salt. Pop under the grill until soft and charred.
  2. Place a large pan over a medium heat, add the oil and lay in the seasoned chicken breasts skin side down. Add a weight on top and cook over a medium heat for 4-5 minutes until the skin starts to brown. Transfer to the oven and cook for another 3-4 minutes or so until the internal temperature reaches 67C. Remove from the oven, flip over and let rest in the pan.
  3. While the chicken is resting, season the cabbage. Top it with grated parmesan, lemon zest, crispy garlic (optional), salt and black pepper. Finish with a squeeze of lemon juice and a drizzle of olive oil.
  4. Remove the chicken from the pan and slice. Pop the pan back over the heat and add the bone broth, once reduced, add the cold butter and gently emulsify. Season with red wine vinegar and taste for salt.
  5. To plate, pop the sliced breast on one side and the cabbage on the other. Pour the pan sauce over the chicken and finish with a dollop of dijon mustard.