Creole Honey Chicken & Roast Veggies

Name: Creole Honey Chicken & Roast Veggies with Apple Salad & Mayonnaise
Total time: 30 min
Yield: 2
Cuisine: Creole/Cajun
Ingredients: 1 Tomato; 320 g Chicken Breast; 1 packet Mixed Salad Leaves; 1 Carrot; 1 Courgette; 1 apple; 1 sachet Mild Caribbean Jerk Seasoning; 1 Beetroot

with Apple Salad & Mayonnaise

Recipe Development TeamUpdated on September 15, 2025

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Calories

:

300 kcal

Protein

:

41.2g protein

Total

:

30 minutes

Difficulty

:

Easy

High Protein

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1

Tomato

320 g

Chicken Breast

1 packet

Mixed Salad Leaves

1

Carrot

1

Courgette

1

apple

1 sachet

Mild Caribbean Jerk Seasoning

1

Beetroot

Nutrition

Calories300 kcal

Energy (kJ)1250 kJ

Fat3.9 g

of which saturates1 g

Carbohydrate22.9 g

of which sugars19.8 g

Dietary Fibre7.7 g

Protein41.2 g

Sodium706 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.

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. • Cut beetroot into small chunks. Cut parsnip into bite-sized chunks. Cut tomato into thick wedges. • Place veggies on a lined tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

2

• Meanwhile, thinly slice apple. Grate the carrot.

3

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken, Creole spice blend, a drizzle of olive oil and a pinch of salt and pepper.

4

• When veggies have 10 minutes cook time remaining, heat a drizzle of olive oil in a large frying pan over medium-high heat. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, then add the butter and honey, turning chicken to coat.

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

5

• While the chicken is cooking, combine salad leaves, apple, carrot, a drizzle of white wine vinegar and olive oil in a medium bowl. Season to taste.

6

• Slice Creole honey chicken. • Divide chicken, roast veggies and apple salad between plates. • Serve with mayonnaise. Enjoy!