Caribbean Chicken & Mango Mayo

Name: Caribbean Chicken & Mango Mayo with Creamy Celery Slaw & Veggie Fries
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 parsnip; 1 potato; 1 stalk celery; 1 packet chicken breast; 1 bag slaw mix; 1 packet mayonnaise; 1 drizzle white wine vinegar; 1 bag coriander; 1 packet Mango Mayonnaise; 1 sachet Mild Caribbean Jerk Seasoning

with Creamy Celery Slaw & Veggie Fries

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We're using our mild Caribbean jerk seasoning to give the classic combo of chicken and fries some Jamaican mojo with a twist. Sweet mango mayo and a colourful, creamy slaw brings added excitement to this devilishly delicious dish.

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

Allergens:

Eggs

•Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

parsnip

potato

1 stalk

celery

1 packet

chicken breast

1 bag

slaw mix

1 packet

mayonnaise

(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy. )

1 bag

coriander

1 packet

Mango Mayonnaise

(Contains: Soy; )

1 sachet

Mild Caribbean Jerk Seasoning

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)2130 kJ

Fat28.7 g

of which saturates4.1 g

Carbohydrate32.1 g

of which sugars14.3 g

Dietary Fibre6.7 g

Protein37.4 g

Sodium1183 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

Preheat the oven to 240°C/220°C fan-forced. Cut the parsnip and potato into fries.

Place the fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread in a single layer and bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

While the veggie fries are baking, thinly slice the celery. Place your hand flat on top of each chicken breast and use a knife to slice through horizontally to make two thin steaks. In a medium bowl, combine the mild Caribbean jerk seasoning and a drizzle of olive oil. Add the chicken and turn to coat.

When the fries have 10 minutes cook time remaining, heat a large frying pan over a medium high heat with a drizzle of olive oil. Cook the chicken, in batches, until cooked through, 3-5 minutes each side (depending on thickness).

TIP: The spice blend may char slightly in the pan, this adds to the flavour!

TIP: The chicken is cooked through when it's no longer pink inside.

While the chicken is cooking, add the slaw mix, celery, mayonnaise and a drizzle of white wine vinegar to a large bowl. Toss to combine and season to taste.

Roughly chop the coriander. Slice the Caribbean chicken. Divide the chicken, creamy celery slaw and veggie fries between plates. Sprinkle with the coriander and serve with the mango mayonnaise.