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Chicken & Caribbean Coconut Sauce with Spinach Rice

Chicken & Caribbean Coconut Sauce with Spinach Rice

Chicken & Caribbean Coconut Sauce with Spinach Rice

Pre-Prepped | Three Steps | Ready in 15

Get up to $200 off!

With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. Tonight we deliver the quick and fast rice meal that we know you've been requesting. Enjoy your spinach rice topped with carribbean-spiced chicken and slaw.

Heads-up - you'll need a microwave for this recipe!

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 packet

chicken tenderloins

1 tin

coconut milk

1 tin

pineapple slices

1 packet

microwavable basmati rice

(Contains: Soy;)

1 bag

baby spinach leaves

1 sachet

chicken-style stock powder

1 bag

slaw mix

1 packet

mayonnaise

(Contains: Eggs;)

1 bag

coriander

1 packet

flaked almonds

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

1 sachet

mild Caribbean jerk seasoning

Not included in your delivery

1

olive oil

Nutritional Values

Energy (kJ)3304 kJ

Fat49.9 g

of which saturates18.4 g

Carbohydrate64.2 g

of which sugars22 g

Protein47.8 g

Sodium1392 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

1

• In a bowl, combine a drizzle of olive oil and 1/2 the seasoning. Add chicken and toss to coat • Heat a 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 transfer to a plate • 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 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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