Caribbean Chicken & Veggie Fries

Name: Caribbean Chicken & Veggie Fries with Spinach Slaw & Flaked Almonds
Total time: 30 min
Yield: 2
Cuisine: Caribbean
Ingredients: 1 olive oil; 1 beetroot; 1 carrot; 1 bag baby spinach leaves; 1 packet flaked almonds; 1 packet slaw mix; 1 packet garlic aioli; 1 drizzle white wine vinegar; 1 packet chicken breast; 1 sachet mild Caribbean jerk seasoning

with Spinach Slaw & Flaked Almonds

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This one is definitely for the secret veggie lover in all of us, as we've swapped carby potato fries for veggie fries! Paired with Caribbean-spiced chicken (which is oh-so good) and a bountiful spinach slaw, you've got yourself an unbeatably hearty plate!

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:

Calorie Smart

•Under 30g carbs

•Easy Prep

Allergens:

Almond

•Eggs

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

beetroot

carrot

1 bag

baby spinach leaves

1 packet

flaked almonds

(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

1 packet

slaw mix

1 packet

garlic aioli

(Contains: Eggs;)

1 packet

chicken breast

1 sachet

mild Caribbean jerk seasoning

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2217 kJ

Fat30.8 g

of which saturates3.8 g

Carbohydrate22.7 g

of which sugars19.5 g

Dietary Fibre11.7 g

Protein39.5 g

Sodium976 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Large Frying Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut beetroot and carrot into fries. • Place veggie fries on a lined tray. Sprinkle over 1/2 mild Caribbean jerk seasoning. Drizzle with olive oil and toss to coat. Spread out evenly, then bake until tender, 20-25 minutes.

• Meanwhile, roughly chop baby spinach leaves. • In a large bowl, combine slaw mix, baby spinach, 1/2 the garlic aioli and a drizzle of white wine vinegar and olive oil. Season to taste. Set aside.

• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine remaining mild Caribbean jerk seasoning and a drizzle of olive oil. Season with salt, then add chicken steaks and turn to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook chicken steaks until cooked through, 3-6 minutes each side.

TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• Slice Caribbean chicken. • Divide chicken, veggie fries and spinach slaw between plates. • Top with flaked almonds and serve with remaining garlic aioli. Enjoy!