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Grilled Smoky Chicken Steak with Greens

Freshmenu Blog
Grilled Smoky Chicken Steak with Greens

Maybe you do want to bring about a change in your diet this year… maybe? And we’ve got your back! Whether you are going all-out KETO or just beginning to catch up with the trend or want to try something new that is KETO, our Grilled Smoky Chicken Steak is a great place to start. Wood-fire-seasoning infused grilled chicken-breast is served with an assorted veggie stir-fry, jalapeño riddled cheesy sauce and arugula. 


For the Woodfire roasted chicken

Chicken breast - 250gms

Garlic (chopped) - 4



Coriander (chopped) - 2gms

Thyme (dry) - 0.2gms


Wood fire seasoning - 10gms


For the mix vegetables

Broccoli florets (blanched) - 30gms

Cauliflower florets (blanched) - 30gms

Button mushroom (medium size) (cut in half) - 40gms

Cherry tomato - 15gms




Basil - 1gm

Arugula lettuce (washed) - 15gms


For the Cheesy sauce

White sauce - 20gms

D'lecta cheese sauce - 20gms

Stock/water - 40ml

Olives (chopped) - 8gms

Jalapeno (chopped) - 8gms






 1. Thaw and clean chicken breast. Marinate it with wood fire seasoning, salt, pepper, garlic, chopped coriander, basil, oil and set aside.

2. Let it marinate for 4 hours. Sear on a hotplate/grill, cook in oven till done. Ensure you do not overcook the chicken.

Mix vegetables

 Clean, cut and blanch broccoli and cauliflower florets. Wash and cut button mushrooms and cherry tomatoes in half.

 Heat oil in a pan, saute button mushrooms, followed by broccoli, cauliflower and cherry tomato. Check seasoning.

Cheesy Jus

 Heat white sauce with stock/water, add the cheese sauce and bring it to boil. Season and adjust consistency. Add chopped jalapenos and black olives.     


Wash and clean arugula lettuce, strain and store at a cool place.   

Plating: Place the chicken breasts along with sauteed vegetables and arugula. Serve with the cheesy sauce on the side.    

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