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Pan Fried Honey-Chipotle Chicken
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Pan Fried Honey-Chipotle Chicken

Pan Fried Honey-Chipotle Chicken

with Ranch Spinach Slaw & Coriander

Tonight, we're giving chicken some Mexican flair. The mild honey-chipotle combo works beautifully with the rich, crispy chicken - which we've served with a creamy, colourful slaw to keep the carbs down.

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

Tags:
Quick Prep
Super Quick
Under 650kcal
Under 30g carbs
Allergens:
Soy
Egg
Milk

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
DifficultyEasy

Ingredients

Serving amount

1

cucumber

1 packet

mild chipotle sauce

(Contains Soy;)

1 packet

chicken breast

1 bag

baby spinach leaves

1 packet

garlic aioli

(Contains Egg;)

1 bag

slaw mix

1 packet

ranch dressing

(Contains Egg, Milk;)

Not included in your delivery

olive oil

½ tbs

honey

1 drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)1847 kJ
Fat26.6 g
of which saturates3.1 g
Carbohydrate12.4 g
of which sugars10.8 g
Protein36.9 g
Sodium657 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• Slice cucumber into thin rounds. • SPICY! This is a mild sauce, but use less if you're sensitive to heat. In a small bowl, combine mild chipotle sauce, the honey and a splash of water. Season with salt and pepper. Set aside. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks.

2
2

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through (when no longer pink inside), 3-6 minutes each side. • Remove pan from heat then add honey-chipotle mixture, gently turning chicken to coat.

3
3

• Meanwhile, in a medium bowl, combine slaw mix, cucumber, baby spinach, ranch dressing and a drizzle of white wine vinegar and olive oil. Season to taste.

4
4

• Divide honey-chipotle chicken and ranch spinach slaw between plates. Spoon any remaining glaze from pan over chicken. • Serve with garlic aioli. Enjoy!