Pan Fried Honey-Chipotle Chicken
with Ranch Spinach Slaw & Coriander
- Soy
- Eggs
- Milk
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.
Ingredients
1
cucumber
1 packet
mild chipotle sauce
(Contains: Soy)
1 packet
chicken breast
1 bag
baby spinach leaves
1 packet
garlic aioli
(Contains: Eggs)
1 bag
slaw mix
1 packet
ranch dressing
(Contains: Eggs, Milk)
Not included in your delivery
olive oil
½ tbs
honey
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• Divide honey-chipotle chicken and ranch spinach slaw between plates. Spoon any remaining glaze from pan over chicken. • Serve with garlic aioli. Enjoy!
