Caribbean Chicken Strips & Coconut Sauce
with Cucumber & 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 cucumber and spinach slaw, coconut sauce and a hint of nutty peanuts *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.* *Unfortunately, this week's pineapple was in short supply, so we've replaced it with cucumber. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Ingredients
3 clove
garlic
1 bag
baby spinach leaves
1 bag
coriander
1
carrot
1 packet
chicken breast
½ box
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
cucumber
1 sachet
Mild Caribbean Jerk Seasoning
Not included in your delivery
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. Roughly chop cucumber. • Cut chicken breast into 2cm-thick strips.
• Heat a large frying pan over 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 mild Caribbean jerk seasoning and garlic, toss to coat chicken and cook until fragrant, 1 minute. Transfer to a bowl.
TIP: Chicken is cooked through when it's no longer pink inside.
• Return frying pan to medium heat, then add coconut milk (see ingredients), the brown sugar and a drizzle of white wine vinegar and simmer until slightly thickened, 2-3 minutes. Season to taste. Set aside. • In a large bowl, combine shredded cabbage mix, carrot, baby spinach, cucumber, coriander and a drizzle of white wine vinegar and olive oil. Season with salt and pepper.
• Divide cucumber-spinach slaw between bowls. Top with Caribbean chicken strips and pour over coconut sauce. • Garnish with crushed peanuts to serve. Enjoy!
