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Blackened chicken

with Barbados rice and chipotle pineapple aioli

Ready in around 25 mins

RECIPE FACT:
The name 'Barbados' comes from Portuguese Os Barbados ('The Bearded Ones') and is based on the appearance of the island's fig trees, which have long, hanging aerial roots.
Nutritional Info:
  • Energy: 3,198kJ (764kcal)
  • Protein: 50g
  • Carbohydate: 63g
  • Sugars: 11g
  • Fat, total:32g
  • Saturated:14g
  • Sodium:405mg
  • Contains:Eggs
Serving Amount:
Serves 1 person
Cooking Instructions:
  • 1. TO COOK THE CHICKEN AND BROCCOLI:

    Line an oven tray with baking paper. Remove the free-range chicken breast from its packaging and pat dry with a paper towel. Place the chicken onto the tray and sprinkle with blackened spices on both sides. Drizzle with oil, season with salt and pepper and bake for 5-6 mins. Cut the broccoli into bite-sized pieces and add to the tray. Bake for a further 8-10 mins.

  • 2. TO PREPARE THE BARBADOS RICE:

    Thinly slice the spring onion on the diagonal. Open the bag of steamed mixed coconut rice, breaking up any clumps by squeezing the bag gently. Place a non-stick frying pan over a medium-high heat with a large drizzle of oil. Once hot, add the rice, Barbados spices, peas and half of the spring onion then cook for 2-3 mins, stirring often until hot. Season with salt and pepper to taste.

  • TO SERVE:

    Spoon the Barbados rice onto a plate. Top with the blackened chicken and roasted broccoli. Dollop with chipotle pineapple aioli, sprinkle over toasted coconut chips and remaining spring onion.

Ingredients In your box:
  • 1 sachet of barbados spices
  • 1 pack of steamed mixed coconut rice
  • 1 sachet of blackened spices
  • 1 broccoli
  • 1 pack of free-range chicken breast
  • 1 pot of chipotle pineapple aioli
  • 1 sachet of toasted coconut chips
  • 1 spring onion
  • 1 pot of peas

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