Caribbean-Style Chicken & Veggie Fries
with Spinach Slaw & Aioli
- Eggs
- Soy
We’ve packed the signature flavours of the Caribbean into this pork dish with mild jerk seasoning and a crunchy aioli slaw, but we think the homemade veggie fries on the side might just be the best bit! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1
beetroot
1
carrot
1
parsnip
1 bag
baby spinach leaves
1 bag
Slaw Mix
1 packet
chicken breast
1 packet
garlic aioli
(Contains: Eggs, Soy; )
1 packet
sweet chilli sauce
1 sachet
Mild Caribbean Jerk Seasoning
Not included in your delivery
1
olive oil
1 drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut beetroot, carrot and parsnip into fries. • Place veggie fries on a lined tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then bake until tender, 20-25 minutes.
• Meanwhile, roughly chop baby spinach leaves. • In a large bowl, combine slaw mix, baby spinach, 1/2 the garlic aioli and a drizzle of vinegar and olive oil. Season to taste. Set aside. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• In a medium bowl, combine mild Caribbean jerk seasoning and a drizzle of olive oil. Season with salt, then add chicken and turn to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until cooked through, 3-5 minutes each side. • Remove pan from heat, then add sweet chilli sauce and a splash of water, turning chicken to coat.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Slice Caribbean-style chicken. • Divide chicken, veggie fries and spinach slaw between plates. • Top with remaining aioli to serve. Enjoy!
