Indian Honey Chicken & Zingy Slaw
with Garlic Aioli & Crushed Peanuts- Eggs
- Soy
- Peanuts
- Gluten
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Traces of Cashew
- Traces of Pistachio
- Traces of Walnut
- Wheat
- Traces of Brazil Nut
- Hazelnut
- Macadamia
- Pecan
- Traces of Pine Nut
Mumbai-style chicken and slaw dressed in a lemon sauce, these two together create the picture-perfect summer time bowl. It’s full of nourishing flavours that will leave you feeling both refreshed and full! *This recipe is under 650kcal per serving.* *The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
2 clove
garlic
1 bag
baby spinach leaves
½
lemon
1
carrot
1 packet
chicken breast
½ tsp
brown sugar
(May be present: Gluten, Milk, Peanuts, Sesame, Soy, Almond, Cashew, Pistachio, Walnut)
1 bag
Shredded Cabbage Mix
1 packet
garlic aioli
(Contains: Eggs, Soy; )
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Milk, Sesame, Soy, Almond, Cashew, Pistachio, Walnut, Wheat, Brazil Nut, Hazelnut, Macadamia, Pecan, Pine Nut)
1 sachet
Mumbai Spice Blend
Not included in your delivery
1
olive oil
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. Roughly chop baby spinach leaves. Cut lemon in half. Grate the carrot. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken, Mumbai spice blend, a pinch of salt and pepper and a drizzle of olive oil. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1-2 minutes. Transfer garlic oil mixture to a large bowl. • To the bowl with garlic oil, add the brown sugar and a generous squeeze of lemon juice. Season and stir to combine. • Add carrot, baby spinach and shredded cabbage mix to the dressing. Toss to coat and set aside.
• Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. 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 honey and a splash of water. Gently turn chicken to coat.
TIP: The chicken is cooked when it is no longer pink inside.
• Slice Indian honey chicken. • Divide zingy slaw between plates. • Top with chicken and any remaining glaze from the pan. • Dollop over garlic aioli. Sprinkle with crushed peanuts to serve. Enjoy!
