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.*
Allergens
Utensils
Tags
Olive oil
Potato
1
Carrot
1
Parsnip
1
Zesty Chilli Salt
0.5 sachet
Apple
1
Diced Chicken
1 packet
Butter
20 g
Honey
2 tsp
Shredded Cabbage Mix
1 bag
Smokey Aioli
1 packet
Creole spice blend
1 sachet
Vinegar
1 drizzle
• 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.
• In a medium bowl, combine diced chicken, Creole spice blend, a drizzle of olive oil and a pinch of salt and pepper.
• When 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 shredded cabbage mix, 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
