Double Caribbean Chicken & Coconut Sauce

Name: Double Caribbean Chicken & Coconut Sauce with Cucumber & Spinach Slaw
Total time: 20 min
Yield: 2
Cuisine: Caribbean
Ingredients: olive oil; 3 clove garlic; 1 bag baby spinach leaves; 1 bag coriander; 1 carrot; 1 cucumber; 2 packet chicken breast; ½ box coconut milk; 1 tsp brown sugar; 1 drizzle white wine vinegar; 1 bag Shredded Cabbage Mix; 1 packet Crushed Peanuts

with Cucumber & Spinach Slaw

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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 refreshing cucumber salsa and a hint of nutty peanuts.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:

Calorie Smart

•Under 30g carbs

Allergens:

Peanuts

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

Total20 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1 bag

baby spinach leaves

1 bag

coriander

carrot

cucumber

2 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. )

Not included in your delivery

olive oil

1 tsp

brown sugar

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)2451 kJ

Fat26.7 g

of which saturates11.4 g

Carbohydrate23.7 g

of which sugars16.8 g

Protein73.1 g

Sodium1000 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

•Large Frying Pan

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 chunks.


Custom Recipe: If you've doubled your chicken breast, follow the step as above.

• Heat a large frying pan over high heat. Cook pineapple slices 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 mild Caribbean jerk seasoning and garlic, and cook until fragrant, 1 minute. TIP: Chicken is cooked through when it is no longer pink inside.


Custom Recipe: Cook chicken in batches for the best result.

• Reduce heat to medium, then add coconut milk (see ingredients), the brown sugar and a drizzle of white wine vinegar, then simmer, until slightly thickened, 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 charred pineapple, coriander and a drizzle of olive oil. Season to taste.

• Divide spinach slaw between bowls. Top with tropical chicken and creamy coconut sauce. Top with pineapple salsa. Spoon over any remaining creamy coconut sauce. • Garnish with crushed peanuts. Enjoy!