Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
/
Fats (g)
of which saturated (g)
Carbohydrates (g)
of which sugars (g)
Fibers (g)
Proteins (g)
Salt (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Cook chicken
Preheat the oven to 200°C. Place the chicken on a roasting dish. Drizzle with oil and then season with the 5-spice powder, salt and black pepper. Bake for 15 minutes until cooked through but juicy. Let rest for 5 minutes before serving.
2 Prep veggies
Meanwhile, use a peeler to ribbon the cucumber and carrot into a bowl. Finely slice spring onions, chop red chilli, finely slice sugar snap peas and shred cabbage. Combine in a bowl.
3 Mix and serve
Mix together olive oil, soy sauce, honey, grated ginger, garlic and 0,5 Tbsp of lime juice in a bowl and pour over the salad. Slice the chicken. Garnish with pomegranate seeds.