Caribbean Chicken & Veggie Fries
with Spinach Slaw & Flaked Almonds
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
beetroot
1
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
1
olive oil
1 drizzle
white wine vinegar
Utensils
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!
