Pre-Prepped | Three Steps | Ready in 15
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
Utensils
Tags
Olive oil
Chicken tenderloins
1 packet
Coconut milk
1 packet
Pineapple slices
1 tin
Microwavable basmati rice
1 packet
Baby spinach leaves
1 bag
Chicken-style stock powder
1 sachet
Slaw mix
1 bag
Coconut sweet chilli mayonnaise
1 packet
Coriander
1 bag
Roasted almonds
1 packet
Mild Caribbean jerk seasoning
1 sachet
• 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
• 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
• 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)
3951
kJ
Energy (kJ)
50.5
g
Fat
18.6
g
of which saturates
73
g
Carbohydrate
22.3
g
of which sugars
48.9
g
Protein
1342
mg
Sodium
Pre-Prepped | Three Steps | Ready in 15
Pre-Prepped | Three Steps | Ready in 15
Pre-Prepped | Three Steps | Ready in 15
with Lemon Yoghurt Dressing & Flaked Almonds
