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.
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.
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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