Chicken breast with carrot salad and raspberry sauce

Name: Chicken breast with carrot salad and raspberry sauce
Ingredients: 2 teaspoons Thai seasoning; 1/4 teaspoon coarse salt; 1 teaspoon rapeseed honey; 2 teaspoons balsamic vinegar; 2 teaspoons extra virgin olive oil; 1 boneless skinless chicken breast (800 g); 80 g raspberries; 80 ml dry white wine; 1 teaspoon honey; 1 large carrot (300 g); 1 teaspoon extra virgin olive oil; 1 teaspoon white wine vinegar; 1/8 teaspoon fine salt

Meat - Chicken breast with carrot salad and raspberry sauce by Amanda O. - Recipia

Chicken breast with carrot salad and raspberry sauce is grilled for 5 minutes on each side. The browned meat is served with raw carrot strips and a thick, glossy raspberry sauce reduced with white wine. I choose a breast with as even a thickness as possible so it cooks evenly on the grill. Preparation: 15 minutes. Cooking: 18 minutes. Resting: 5 minutes. Total time: 38 minutes. Serves: 4. About 340 kcal and 46 g of protein per serving.

Ingredients

For the marinade

2 teaspoons Thai seasoning
1/4 teaspoon coarse salt
1 teaspoon rapeseed honey
2 teaspoons balsamic vinegar
2 teaspoons extra virgin olive oil

For the chicken

1 boneless skinless chicken breast (800 g)

For the raspberry sauce

80 g raspberries
80 ml dry white wine
1 teaspoon honey

For the salad

1 large carrot (300 g)
1 teaspoon extra virgin olive oil
1 teaspoon white wine vinegar
1/8 teaspoon fine salt

Preparation

1. Pat the chicken breast dry with paper towels, then cut it into 4 pieces of similar thickness. Mix 2 teaspoons Thai seasoning, 1/4 teaspoon coarse salt, 1 teaspoon rapeseed honey, 2 teaspoons balsamic vinegar and 2 teaspoons olive oil. Brush the chicken with the marinade and leave it for 5 minutes. 2. Heat the grill and cook the chicken for 5 minutes on each side, until browned and opaque in the thickest part. 3. Put the raspberries, dry white wine and 1 teaspoon honey in a pan over low heat. Simmer for 8 minutes, until the liquid has reduced and the sauce has thickened. 4. Peel the carrot and use a vegetable peeler to cut it into strips. Toss with 1 teaspoon olive oil, 1 teaspoon white wine vinegar and 1/8 teaspoon fine salt.

Notes

For an alcohol-free sauce, replace the wine with 70 ml water and 10 ml white wine vinegar. The salad is reminiscent of the everyday raw carrot salad, with long strips instead of grated carrot. Store-bought chicken breast may be done before 5 minutes on each side, so keep an eye on it toward the end. I used free-range chicken breast, which took longer to cook. After keeping it in the oven for another 10 minutes, it dried out a bit, so I leave it on the grill only. Keep the chicken and salad separate in the fridge for up to 3 days. Serve with boiled potatoes.