with Apple Slaw & Smokey Aioli
Tonight is a celebration on a plate, so get your knives and forks at the ready because once this dish hits the table it’s party time. Kicking us off is this mouth-watering Creole seasoned chicken drizzled in a sweet honey coating and served with a smokey aioli. The colourful display of roast veggies are also bringing their A-game tonight so you best join in the fun too! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.* *Unfortunately, this week's cabbage mix was in short supply, so we've replaced it with super slaw. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Allergens
Utensils
Tags
Olive oil
Potato
1
Carrot
1
Parsnip
1
Zesty Chilli Salt
0.5 sachet
Apple
1
Chicken breast
1 packet
Creole spice blend
1 sachet
Butter
20 g
Honey
2 tsp
Super slaw
1 bag
Vinegar
drizzle
Smokey Aioli
1 packet
• Preheat oven to 240°C/220°C fan-forced. • Cut potato, carrot and parsnip into fries. • Place veggies fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly and bake until tender, 20-25 minutes. • When the fries are done, sprinkle over zesty chilli salt (see ingredients) and toss to coat.
• Meanwhile, thinly slice apple. • Cut chicken breast into 2cm chunks.
• In a medium bowl, combine chicken, Creole spice blend, a drizzle of olive oil and a pinch of salt and pepper.
• When the veggies have 10 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Remove pan from heat, then add the butter and honey, turning chicken to coat. TIP: The chicken is cooked when it's no longer pink inside.
• While the chicken is cooking, combine super slaw, apple and a drizzle of vinegar and olive oil in a large bowl. Season to taste.
• Divide Creole honey chicken, zesty veggie fries and apple slaw between plates. • Serve with smokey aioli. Enjoy
2263
kJ
Energy (kJ)
25.5
g
Fat
8
g
of which saturates
40
g
Carbohydrate
22.2
g
of which sugars
9.9
g
Dietary Fibre
39
g
Protein
917
mg
Sodium
