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 tenderloins
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
• In a medium bowl, combine Tex-Mex spice blend and a drizzle of olive oil. Add chicken tenderloins, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. • Remove from heat and 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 leaves, croutons, BBQ mayo and 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!
• Slice chicken if preferred. • Divide crouton slaw between bowls. • Top with honey Tex-Mex chicken to serve. Enjoy!
1968
kJ
Energy (kJ)
14.3
g
Fat
1.8
g
of which saturates
39.1
g
Carbohydrate
10.7
g
of which sugars
9.7
g
Dietary Fibre
43.6
g
Protein
1210
mg
Sodium
