with Golden Croutons
We're in our light and bright era this Summer, so only a salad will do. With our deluxe slaw mix doing the most, you only need to sear some chicken and toast some croutons to have a salad fit for a sunny Sunday evening. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Tex-Mex spice blend
1 sachet
Chicken breast
1 packet
Honey
0.5 tbs
Bake-At-Home Ciabatta
1
Slaw mix
1 bag
Baby spinach leaves
1 bag
BBQ mayo
1 packet
White wine vinegar
drizzle
• Cut chicken breast into 2cm chunks. • In a medium bowl, combine Tex-Mex spice blend a drizzle of olive oil. Add chicken, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Remove from heat, add the honey, turning chicken to coat. TIP: Chicken is cooked through when it is no longer pink inside.
• Meanwhile, slice bake-at-home ciabatta in half lengthways. • Toast or grill ciabatta to your liking, then cut into bite-sized chunks.
• In a large bowl, combine slaw mix, baby spinach, croutons, BBQ mayo, a drizzle of white wine vinegar and olive oil. • Toss to combine and season to taste. Little cooks: Take the lead by tossing the slaw!
• Divide crouton slaw between bowls. Top with Tex-Mex chicken. Enjoy!
2007
kJ
Energy (kJ)
16.6
g
Fat
2.5
g
of which saturates
39.1
g
Carbohydrate
10.7
g
of which sugars
5.7
g
Dietary Fibre
41
g
Protein
1224
mg
Sodium
with Cherry Tomato Salad & Béarnaise Sauce
