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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: 3,164kJ (756kcal)
  • Protein: 49g
  • Carbohydate: 62g
  • Sugars: 11g
  • Fat, total:32g
  • Saturated:13g
  • Sodium:404mg
  • Contains:Eggs
Serving Amount:
Serves 2 people
Cooking Instructions:
  • 1. TO COOK THE CHICKEN AND BROCCOLI:

    Line an oven tray with baking paper. Remove the free-range chicken breasts from their 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 plates. Top with the blackened chicken and roasted broccoli. Dollop with chipotle pineapple aioli and 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 breasts
  • 1 pot of chipotle pineapple aioli
  • 1 sachet of toasted coconut chips
  • 1 spring onion
  • 1 pot of peas

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