with Classic Chocolate Self-Saucing Pudding for Dessert
We're in our light and bright era this summer, so only a salad will do. With our 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.* *To download the recipe card for the main and dessert, click the download arrow on the right of the screen.*
Allergens
Utensils
Tags
Olive oil
Tex-Mex spice blend
1 sachet
Chicken breast
1 packet
Honey
0.5 tbs
Bake-At-Home Ciabatta
1
Pea Pods
1 packet
Slaw mix
1 packet
Baby spinach leaves
1 packet
Garlic aioli
1 packet
White wine vinegar
drizzle
Chocolate brownie mix
1 packet
Light cooking cream
1 packet
• 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. • Trim and slice pea pods length ways.
• In a large bowl, combine slaw mix, pea pods, baby spinach leaves, 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!
2016
kJ
Energy (kJ)
482
kcal
Calories
13.8
g
Fat
1.8
g
of which saturates
41.8
g
Carbohydrate
12.3
g
of which sugars
45.1
g
Protein
1243
mg
Sodium
with Classic Chocolate Self-Saucing Pudding for Dessert
with Classic Chocolate Self-Saucing Pudding for Dessert
