Caribbean Chicken & Charred Pineapple Salsa
with Coconut Sauce & Spinach Slaw- Peanuts
- May contain traces of allergens
- Wheat
- Sesame
- Milk
- Soy
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Pine Nut
- Traces of Walnut
Eat the tropical rainbow tonight with this vibrant collection of veggies and chicken strips cooked in our mild Caribbean jerk seasoning. We’re keeping those beach vibes going by adding a sweet and juicy charred pineapple salsa and a hint of nutty peanuts. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Ingredients
3 clove
garlic
1 bag
baby spinach leaves
1 bag
coriander
1
carrot
½ tin
Pineapple Slices
½ box
light coconut milk
1 bag
Shredded Cabbage Mix
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut)
1 packet
chicken breast
1 sachet
Mild Caribbean Jerk Seasoning
Not included in your delivery
1
olive oil
1 tsp
brown sugar
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. Roughly chop baby spinach leaves and coriander. Grate the carrot. • Reserve some pineapple juice, then drain pineapple slices (see ingredients). • Cut chicken breast into 2cm strips.
• Heat a large frying pan over high heat. Cook pineapple until lightly charred, 2-3 minutes each side. Remove from pan, then roughly chop pineapple. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add the Caribbean jerk seasoning and garlic, cook until fragrant, 1 minute.
TIP: Chicken is cooked through when it is no longer pink inside.
• Reduce heat to medium, then add light coconut milk (see ingredients), the brown sugar and a drizzle of white wine vinegar to the pan. Simmer, until thickened slightly, 2-3 minutes. Season to taste. • In a large bowl, combine shredded cabbage mix, carrot, baby spinach, a splash of pineapple juice and a drizzle of white wine vinegar and olive oil. Season with salt and pepper. • In a medium bowl, combine pineapple, coriander and a drizzle of olive oil. Season to taste.
• Divide spinach slaw between bowls. Top with Caribbean chicken and pineapple salsa. Spoon over any remaining creamy coconut sauce. • Garnish with crushed peanuts. Enjoy!
