Honey Chipotle-Glazed Chicken
with Rainbow Veggie Fries & Aioli Slaw
- Eggs
- Soy
- Fish
- Eggs
- Soy
- Milk
- Sesame
- May contain traces of allergens
Sweet, smokey and perfectly flaky - tonight’s chicken is a real showstopper. The sweet chipotle glaze is a perfect match for this tender fish, and paired with a crunchy, refreshing slaw and colourful rainbow veggie fries, this dish brings a healthy twist to bold flavours.
Ingredients
1 sachet
Coriander
320 g
Chicken Breast
1
Courgette
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1
Beetroot
1 packet
Mild Chipotle Sauce
(May be present: Fish, Eggs, Soy, Milk, Sesame)
1 packet
Shredded Cabbage Mix
1
Lime
1
Kumara
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat the oven to 240°C/220°C fan-forced. Peel orange kumara. • Cut kumara, courgette and beetroot into fries. • Slice lime into wedges. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• Spread the veggie fries over an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. • Toss to coat and bake until tender, 20-25 minutes.
• SPICY! The mild chipotle sauce is spicy so use a little less if you're sensitive to heat. While the fries are baking, in a small bowl, combine mild chipotle sauce, honey, a pinch of salt and pepper and a small drizzle of water. Set aside.
• In a medium bowl, combine shredded cabbage mix, garlic aioli, a squeeze of lime juice, a drizzle of olive oil and a pinch of salt and pepper. Set aside.
• When the veggie fries have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. • Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Remove pan from the heat and add chipotle glaze, gently turning, until coated. TIP: The chicken is cooked when it is no longer pink inside.
• Divide slaw and veggie fries between plates. • Top with honey chipotle chicken, spooning over any remaining sauce from the pan. • Garnish with coriander and serve with any remaining lime wedges. Enjoy!
