with Pear 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 Caribbean 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
Smokey Aioli
1 packet
Chicken breast
320 g
Potato
1 packet
Carrot
1
Shredded Cabbage Mix
1 packet
Pear
1
Parsnip
1
Mild Caribbean Jerk Seasoning
1 sachet
Olive oil
1 drizzle
Butter
20 g
Honey
2 tsp
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.
• Meanwhile, thinly slice pear.
• Cut chicken breast into 2cm chunks.
• In a medium bowl, combine chicken, mild Caribbean jerk seasoning, 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: Chicken is cooked through when it's no longer pink inside.
• While the chicken is cooking, combine shredded cabbage mix, pear and a drizzle of vinegar and olive oil in a large bowl. Season to taste.
• Divide jerk honey chicken, veggie fries and pear slaw between plates.
• Serve with smokey aioli. Enjoy!
2200
kJ
Energy (kJ)
527
kcal
Calories
27.9
g
Fat
8.3
g
of which saturates
29.2
g
Carbohydrate
19.9
g
of which sugars
4.7
g
Dietary Fibre
40.4
g
Protein
0
mg
Cholesterol
882
mg
Sodium
