Quick Caribbean Chicken Strips & Coconut Sauce
with Charred Pineapple Slaw & Crushed Peanuts- Peanuts
- May contain traces of allergens
- Wheat
- Sesame
- Milk
- Soy
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Pine Nut
- Traces of Walnut
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 30g carbohydrates per serving.*
Ingredients
3 clove
garlic
1 bag
baby spinach leaves
1
carrot
1 bag
coriander
½ tin
Pineapple Slices
1 packet
chicken breast
1 sachet
Mild Caribbean Jerk Seasoning
½ packet
coconut milk
1 bag
Shredded Cabbage Mix
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut)
Not included in your delivery
olive oil
1 tsp
brown sugar
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. Roughly chop baby spinach leaves and coriander. Grate the carrot. • Reserve some pineapple juice, then drain pineapple slices (see ingredients). • Cut chicken breast into 2cm-thick strips.
• 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 frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add mild Caribbean jerk seasoning and garlic and cook until fragrant, 1 minute. Transfer to a bowl.
• Reduce heat to medium, then add coconut milk (see ingredients), the brown sugar and a drizzle of white wine vinegar to the pan, then simmer, until slightly thickened, 3-4 minutes. Season to taste. • Add chicken and toss to coat. • In a large bowl, combine shredded cabbage mix, carrot, baby spinach, coriander, charred 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 bowls. Top with Caribbean chicken strips and coconut sauce. • Garnish with crushed peanuts to serve. Enjoy!
