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Chicken & Caribbean Coconut Sauce

Chicken & Caribbean Coconut Sauce

Chicken & Caribbean Coconut Sauce

with Spinach Rice

Get up to $200 off!

Allergens:

Soy

•Eggs

•Almond

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 Time15 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1

chicken tenderloins

1

coconut milk

1

pineapple slices

1

microwavable basmati rice

1

baby spinach leaves

1

chicken-style stock powder

1

slaw mix

1

coconut sweet chilli mayonnaise

1

coriander

1

roasted almonds

Not included in your delivery

1

olive oil

Nutritional Values

Energy (kJ)3951 kJ

Fat50.5 g

of which saturates18.6 g

Carbohydrate73 g

of which sugars22.3 g

Protein48.9 g

Sodium1342 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• In a bowl, combine a drizzle of olive oil and half the seasoning. Add chicken. Toss • Heat frying pan over medium-high heat with a drizzle of oil. Cook chicken, until golden and cooked through (no longer pink inside), 3-4 mins each side. Season, then set aside • Wipe out pan, then return to medium-high heat with a drizzle of oil. Stir in coconut milk and remaining seasoning. Simmer until thickened slightly, 2-3 mins

2

• Meanwhile, drain and chop pineapple • Microwave rice until steaming, 2-3 mins • Divide rice between serving plates or bowls, then stir through spinach and stock

3

• In a second bowl, combine pineapple, slaw and coconut sweet chilli mayo. Season • Top the plated spinach rice with chicken and slaw. Spoon coconut sauce over chicken • Tear over coriander. Sprinkle with almonds to serve (chop the almonds, if preferred)

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