Foolproof Apricot Chicken

Name: Foolproof Apricot Chicken with Roasted Cauliflower & Celery Slaw
Total time: 40 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 packet Chicken Breast; 1 sachet Mumbai Spice Blend; 1 packet Apricot Sauce; 2 portion Cauliflower; 1 stalk Celery; 1 packet Shredded Cabbage Mix; drizzle vinegar (balsamic or white wine); 1 packet mayonnaise

with Roasted Cauliflower & Celery Slaw

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Calories

348 kcal

Protein

41.7g protein

Total

40 minutes

Difficulty

Easy

Calorie Smart

Under 40g carbs

Allergens:

Eggs
May contain traces of allergens
Fish
Wheat
Traces of Cashew
Almond
Sesame
Soy

Mumbai-spiced chicken breast pair perfectly with the sweet and fruity flavour of apricots for a match made in food heaven. Add a crunchy celery slaw for freshness and lots of texture, and you’re on to a winner! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*

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

Ingredients

Serving amount

1 packet

Chicken Breast

1 sachet

Mumbai Spice Blend

1 packet

Apricot Sauce

2 portion

Cauliflower

1 stalk

Celery

1 packet

Shredded Cabbage Mix

1 packet

mayonnaise

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

Not included in your delivery

olive oil

drizzle

vinegar (balsamic or white wine)

Nutrition Values

Energy (kJ)1848 kJ

Calories348 kcal

Fat19 g

of which saturates3.2 g

Carbohydrate23.3 g

of which sugars18.6 g

Dietary Fibre3.9 g

Protein41.7 g

Sodium552 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 Dish

•Baking Paper

•Baking Tray

Cooking Steps

PDF

• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine chicken, Mumbai spice blend, a drizzle of olive oil and a pinch of salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Remove from heat, then add apricot sauce, turning to coat.

TIP: The spice blend will char slightly, this adds flavour to the dish! TIP: Chicken is cooked through when it's no longer pink inside.

• Preheat oven to 220°C/200°C fan-forced. Chop cauliflower (including stalk!) into small florets. • Place cauliflower on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.

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

• Meanwhile, thinly slice celery. • In a large bowl, combine celery, shredded cabbage mix and a drizzle of vinegar and olive oil. Season to taste.

• Divide apricot-glazed Indian chicken, roasted cauliflower and celery slaw between plates. • Spoon over any remaining sauce. Serve with mayonnaise. Enjoy!