Pan-Seared Double Chicken & Kimchi-Avo Salad

Name: Pan-Seared Double Chicken & Kimchi-Avo Salad with Sesame Dressing & Coriander
Total time: 20m
Yield: 2
Ingredients: 1 Carrot; 1 Avocado; 640 g Chicken Breast; 1 sachet Seasoning Blend; 1 packet Mixed Salad Leaves; 1 packet Shredded Cabbage Mix; 1 packet plant-based kimchi; 1 packet Sesame Dressing; 1 sachet Coriander; 1 drizzle olive oil; 1 drizzle white wine vinegar

with Sesame Dressing & Coriander

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Calories

726 kcal

Protein

77.2g protein

Difficulty

Easy

Allergens:

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

This Korean-inspired meal is packed with flavour. Seared chicken sits among crisp salad leaves, cabbage and crunchy carrot ribbons, finished with punchy plant-based kimchi, creamy avocado, a nutty sesame dressing and a sprinkle of coriander. This recipe is under 650kcal per serving.

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

Ingredients

Serving amount

Carrot

Avocado

640 g

Chicken Breast

1 sachet

Seasoning Blend

1 packet

Mixed Salad Leaves

1 packet

Shredded Cabbage Mix

1 packet

plant-based kimchi

1 packet

Sesame Dressing

(Contains: Cashew, Fish, Milk, Almond, May contain traces of allergens, Soy, Eggs, Wheat, Gluten, Sesame; )

1 sachet

Coriander

Not included in your delivery

1 drizzle

olive oil

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)3040 kJ

Calories726 kcal

Fat59.6 g

of which saturates4 g

Carbohydrate14.5 g

of which sugars7.4 g

Dietary Fibre7.5 g

Protein77.2 g

Sodium1500 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

PDF

• Using a vegetable peeler, peel carrot into ribbons.
• Slice avocado in half, scoop out flesh and thinly slice.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Add chicken steaks and season with the seasoning blend. Cook until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked when it is no longer pink inside.

• Just before serving, in a large bowl, combine mixed salad leaves, shredded cabbage mix, carrot and a drizzle of olive oil and vinegar. Season to taste.

• Slice chicken.
• Divide salad, avocado, plant-based kimchi and seasoned chicken between bowls.
• Drizzle with sesame dressing and tear over coriander to serve. Enjoy!