The Low Carb version of the famous dish from Brennan’s Restaurant in New Orleans. Surprisingly quick and easy, this chicken dish has a creamy garlic, chilli and onion sauce and is accompanied by baby spinach flavoured with garlic, onion and lemon as well as sweet carrots in butter.

Daily Dish is a brilliant new company that is revolutionising the way you look at your weekday family dinners. Every week they deliver everything I need to cook amazing meals. Here is a fresh new low-card recipe they sent through.

You know the deal: You get home late, you’ve had a kak day at work and now you have to think of meal to make – what a luss. Or even worse, you have to stop by the shops first to by the stuff you need! Urrrgh! And you never use all the ingredients and you throw it away – right?

But with Daily Dish, you let someone else do the thinking, planning and shopping – so all you’re left to do is the fun part – cooking!

Here’s one of their sample recipes for you to try tonight:

Serves 2 (I usually get the 4 serving so we have leftovers for lunch the next day!)

2 chicken breasts
2 tbsp butter for the chicken
1 tsp chilli powder (or less if you prefer mild)
1 tsp onion powder
1 tsp garlic powder
1/4 tub thick cream
4 carrots
2 tbsp butter for the spinach
1/2 onion – peel and slice finely
100g baby spinach
1/2 tsp Lady’s House Seasoning
1/4 tsp lemon juice
1/4 tsp lemon zest
salt and pepper (from your pantry)

Method

Step 1

Chicken: Mix the chilli powder, onion powder, garlic powder and a little freshly ground salt and pepper in a large mixing bowl. Add the chicken breasts roll them around to coat well with the spices. Melt half the butter (quantity for the chicken) in a large frying pan on medium heat. Add the chicken and pan fry for 6 or 7 minutes on side and then turn and cook for another 6 or 7 minutes. (Turn only once.) Lower the heat and add the cream and stir for a few minutes until the sauce thickens. Add the remaining butter (for the chicken). When the butter has melted remove from the stove and keep warm.

Step 2

Carrots: Bring a saucepan of lightly salted water to the boil. Add the sliced carrots and boil gently for 5 minutes on medium heat until cooked but still slightly crunchy. Drain. Return the saucepan (with the carrots) to the stove with the heat turned OFF. Add a few knobs of butter and leave to melt.

Step 3

Spinach: Grate the rind of the lemon to create zest, then cut in half and juice. Melt the butter (quantity for the spinach) in a large saucepan over medium heat. Add the sliced onion and sauté for about 4 minutes until softened. Add the spinach and toss to wilt, about a minute. Sprinkle with Lady’s House Seasoning, lemon zest and lemon juice. Remove from stove and serve immediately.

Step 4

Serve: Place a chicken breast on each plate and top with creamy sauce. Add a serving of spinach and carrots on the side.

ENJOY!

Now imagine getting only the exact ingredients you need to make that, plus the recipe and ingredients for three other meals – delivered to you every Monday? And because these guys buy quality produce in bulk, the price per head per meal is often as low as R35.

Check out Daily Dish and get that one step closer to living the holiday. 

Check out Daily Dish and get that one step closer to living the holiday.