Chicken & Caribbean Coconut Sauce
with Spinach Rice
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
chicken tenderloins
1
coconut milk
1
pineapple slices
1
microwavable basmati rice
(Contains Soy;)
1
baby spinach leaves
1
chicken-style stock powder
1
slaw mix
1
coconut sweet chilli mayonnaise
(Contains Egg; May be present: Cashew, Almond, Walnut, Macadamia. )
1
coriander
1
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut. )
Not included in your delivery
1
olive oil
Nutritional Values
Cooking Steps
• In a bowl, combine a drizzle of olive oil and half the seasoning. Add chicken. Toss • Heat frying pan over medium-high heat with a drizzle of oil. Cook chicken, until golden and cooked through (no longer pink inside), 3-4 mins each side. Season, then set aside • Wipe out pan, then return to medium-high heat with a drizzle of oil. Stir in coconut milk and remaining seasoning. Simmer until thickened slightly, 2-3 mins
• Meanwhile, drain and chop pineapple • Microwave rice until steaming, 2-3 mins • Divide rice between serving plates or bowls, then stir through spinach and stock
• In a second bowl, combine pineapple, slaw and coconut sweet chilli mayo. Season • Top the plated spinach rice with chicken and slaw. Spoon coconut sauce over chicken • Tear over coriander. Sprinkle with almonds to serve (chop the almonds, if preferred)