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 Season and fry chicken
Pat dry chicken breasts with kitchen paper. Peel and crush garlic. Mix together with cajun spice, salt, pepper and half of the olive oil. Rub the chicken with the mixture. You can marinate the chicken up to 24 hours in advance. Heat the remaining oil in a pan. Place the marinated chicken breasts into the hot pan and fry chicken until blackened on the surface and cooked through. Let rest for 5 minutes.
2 Boil broccoli
Bring a pot of lightly salted water to a boil. Cut broccoli to florets and boil for 3–4 minutes until just tender.
3 Mix broccoli sauce
Grate the orange zest and juice the orange. Put 1 tsp of the grated zest and 50/75/100ml of the juice t a bowl. Add Dijon mustard, chili flakes, olive oil and salt. Whisk together.
4 Season and serve
Combine cooked broccoi and the dressing. Mix well. Sprinkle some of the remaining orange zest on top. Serve with slices of blackened Cajun chicken.