Chicken & Caribbean Coconut Sauce with Spinach Rice
Pre-Prepped | Three Steps | Ready in 15
With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. Tonight we deliver the quick and fast rice meal that we know you've been requesting. Enjoy your spinach rice topped with carribbean-spiced chicken and slaw.
Heads-up - you'll need a microwave for this recipe!
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 packet
chicken tenderloins
1 tin
coconut milk
1 tin
pineapple slices
1 packet
microwavable basmati rice
(Contains Soy;)
1 bag
baby spinach leaves
1 sachet
chicken-style stock powder
1 bag
slaw mix
1 packet
mayonnaise
(Contains Egg;)
1 bag
coriander
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 sachet
mild Caribbean jerk seasoning
Not included in your delivery
1
olive oil
Nutritional Values
Utensils
Cooking Steps
• In a bowl, combine a drizzle of olive oil and 1/2 the seasoning. Add chicken and toss to coat • Heat a 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 transfer to a plate • 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 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)