Peri-Peri Chicken & Charred Pineapple Bar

Name: Peri-Peri Chicken & Charred Pineapple Bar with Fries, Salsa & Fetta
Total time: 30m
Yield: 2
Ingredients: 330 g Chicken Thigh; 1 sachet Crispy Seasoning; 1 Cucumber; 1 packet Fetta Cubes; 1 sachet Peri-Peri Seasoning; 1 tin Pineapple Slices; 2 Potato; 1 packet Smokey Aioli; 1 Spring Onion; 1 Tomato; 1 drizzle olive oil; 1 drizzle white wine vinegar

with Fries, Salsa & Fetta

4.5(141)

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Calories

:

579 kcal

Protein

:

38.9g protein

Difficulty

:

Easy

Allergens:

Wheat
Gluten
Milk
Eggs
May contain traces of allergens
Gluten
Soy
Wheat
Milk

Create your perfect tropical chicken plate tonight with peri-peri chicken, charred pineapple rings, fries and all your favourite toppings - like cucumber salsa, fetta and smokey aioli. Fresh, customisable and full of flavour! 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

330 g

Chicken Thigh

1 sachet

Crispy Seasoning

(Contains: Wheat, Gluten;)

1

Cucumber

1 packet

Fetta Cubes

(Contains: Milk;)

1 sachet

Peri-Peri Seasoning

(Contains: May contain traces of allergens, Gluten, Soy, Wheat;)

1 tin

Pineapple Slices

2

Potato

1 packet

Smokey Aioli

(Contains: Eggs, Milk, May contain traces of allergens;)

1

Spring Onion

1

Tomato

Not included in your delivery

1 drizzle

olive oil

1 drizzle

white wine vinegar

Nutritional Values

Calories579 kcal

Energy (kJ)2420 kJ

Fat28 g

of which saturates6.1 g

Carbohydrate42.7 g

of which sugars22.1 g

Dietary Fibre8 g

Protein38.9 g

Sodium1430 mg

Potassium11.1 mg

Calcium2.5 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Place on a lined oven tray. Drizzle with olive oil, crispy seasoning and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.

2

• Meanwhile, drain pineapple slices (see ingredients). • Roughly chop cucumber and tomato. Thinly slice spring onion. • In a medium bowl, combine peri-peri seasoning, a drizzle of olive oil and a pinch of salt. Add chicken thigh, turning to coat.

3

• In a second medium bowl, combine cucumber, tomato, a drizzle of white wine vinegar and olive oil. • Season to taste and set aside.

4

• Heat a large frying pan over high heat. • Cook pineapple slices until lightly charred, 2-3 minutes each side. Transfer to a plate and cover to keep warm.

5

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. TIP: The spice blend will char slightly in the pan, this adds to the flavour!

6

• Slice chicken. • Bring everything to the table. • Build your own plate with peri-peri chicken, fries, cucumber salsa, charred pineapple rings, fetta cubes, spring onion and smokey aioli. • If you've selected an add on bundle, serve with wraps or fragrant garlic butter corn cobs. Enjoy!