HelloHero: Jerk Chicken & Coconut Sauce

Name: HelloHero: Jerk Chicken & Coconut Sauce with Charred Pineapple Slaw & Crushed Peanuts
Total time: 15 min
Yield: 2
Cuisine: Creole/Cajun
Ingredients: 320 g Chicken Breast Strips; 1 sachet Coriander; 1 packet baby leaves; 1 Carrot; 1 packet Shredded Cabbage Mix; 1 tin Pineapple Slices; 1 sachet Mild Caribbean Jerk Seasoning; 1 packet Crushed Peanuts; 1 packet Coconut Milk; 1 drizzle olive oil; 1 tsp brown sugar; 1 drizzle white wine vinegar

with Charred Pineapple Slaw & Crushed Peanuts

Get up to $175 off

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 charred pineapple slaw, coconut sauce and a hint of nutty peanuts.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Dietitian Approved

•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

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

320 g

Chicken Breast Strips

1 sachet

Coriander

1 packet

baby leaves

Carrot

1 packet

Shredded Cabbage Mix

1 tin

Pineapple Slices

1 sachet

Mild Caribbean Jerk Seasoning

1 packet

Crushed Peanuts

(Contains: Peanuts; May be present: Macadamia, Pine nut, Brazil nut, Walnut, Almond, Pecan, Gluten, Sesame, Cashew, Soy, Wheat, Milk, Hazelnut, Pistachio. )

1 packet

Coconut Milk

Not included in your delivery

1 drizzle

olive oil

1 tsp

brown sugar

1 drizzle

white wine vinegar

Nutrition Values

Calories436 kcal

Energy (kJ)1820 kJ

Fat30.4 g

of which saturates17.6 g

Carbohydrate28.2 g

of which sugars23.9 g

Dietary Fibre5.1 g

Protein39.5 g

Sodium644 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 Non-Stick Pan

Cooking Steps

• Roughly chop baby leaves. Grate carrot. • Reserve some pineapple juice, then drain pineapple slices (see ingredients). • In a medium bowl, combine mild Caribbean jerk seasoning and a drizzle of olive oil. Add chicken breast strips, turning to coat.

• Heat a large frying pan over high heat. Cook pineapple until lightly charred, 2-3 minutes each side. Remove from pan, then roughly chop pineapple. • Return the frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook chicken breast strips, tossing occasionally, until browned and cooked through, 5-6 minutes. • Transfer to a plate and cover to keep warm.

• Return frying pan to medium heat. Add coconut milk (see ingredients), the brown sugar and a drizzle of white wine vinegar. Simmer, until slightly thickened, 3-4 minutes. • Return chicken to the pan and stir to coat. Season to taste. • In a large bowl, combine shredded cabbage mix, carrot, baby leaves, pineapple, a splash of reserved pineapple juice and a drizzle of white wine vinegar and olive oil. Season with salt and pepper.

• Divide charred pineapple slaw between plates. • Top with Caribbean chicken strips and creamy coconut sauce. • Garnish with crushed peanuts and tear over coriander to serve. Enjoy!