Easy Louisiana Chicken & Creamy Slaw
with Sesame Carrot Fries & Garlic Aioli
Give chicken a dash of flair with a smokey Louisiana spice blend for a melody of robust flavours. Then, don’t stop there. Ramp up your dish with a creamy aioli slaw tossed around with cucumber.
The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
carrot
1 sachet
mixed sesame seeds
(Contains Sesame; )
1
cucumber
1 packet
chicken breast
1 bag
slaw mix
1 packet
garlic aioli
(Contains Egg, Soy; )
1 packet
Louisiana spice blend
1
pear
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot into fries, then place on a lined oven tray. • Drizzle with olive oil, sprinkle with mixed sesame seeds and season with salt and pepper. Toss to coat, spread out evenly, then bake until tender, 20-25 minutes.
• Meanwhile, thinly slice pear. Roughly chop cucumber. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a medium bowl, combine Louisiana spice blend and a drizzle of olive oil. Add chicken steaks and turn to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate.
TIP: The spice blend will char slightly in the pan, this adds to the flavour! TIP: Chicken is cooked through when it is no longer pink inside.
• In a large bowl, add slaw mix, pear, cucumber, a drizzle of white wine vinegar and 1/2 the garlic aioli. Toss to combine and season to taste. • Slice Louisiana chicken. Divide sesame carrot fries, slaw and chicken between plates. • Serve with remaining aioli. Enjoy!