Orange and Chilli Chicken Skewers
with Roasted Carrot and Beetroot Salad
Orange and beetroot join together to deliver a dish that is full of flavour, vibrant in colour and rich in nutrients.
Cals 575 · Prot 54 · Carbs 69 · Fat 11
Low Carb
Calorie Smart
40 min
Orange and beetroot join together to deliver a dish that is full of flavour, vibrant in colour and rich in nutrients.
Cals 575 · Prot 54 · Carbs 69 · Fat 11
Low Carb
Calorie Smart
Ingredients
Chicken
Chicken breast
400 Grams
Bamboo skewers
6 Piece
Orange
1 Piece
Garlic cloves
1 Piece
Honey
30 Grams
Dijon mustard
13*
9 Grams
White balsamic vinegar
14*
15 ML
Olive oil
0.5 Tbsp
Dried oregano
2 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Chilli flakes
2 Grams
Roast Vegetable Salad
Carrot
2 Piece
Fresh beetroot
220 Grams
Fresh thyme
10 Grams
Olive oil
0.5 Tbsp
Cumin powder
2 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Dressing
Sour cream
4*
60 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
To serve
Pomegranate
1 Piece
Baby spinach
40 Grams
Allergens
*13 Mustard, *14 Sulphur Dioxide, *4 Milk
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) | 2404 / 575 |
| Fats (g) | 11.2 |
| of which saturated (g) | 4.4 |
| Carbohydrates (g) | 69 |
| of which sugars (g) | 47.4 |
| Fibers (g) | 14.7 |
| Proteins (g) | 54.2 |
| Salt (g) | 1.7 |
*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 Roast vegetables
- Preheat the oven to 200°C/180°C fan.
- Peel and chop the carrots and beetroot into bite-sized pieces.
- Strip the leaves from 3-4 thyme sprigs.
- Scatter the chopped carrots and beetroot onto a lined baking tray.
- Drizzle with oil, salt, pepper, cumin powder and thyme leaves.
- Mix well.
- Roast in the oven for 25-30 min.
2 Prep
- Soak the bamboo skewers in water.
- Chop the chicken into bite-sized portions.
- Zest the orange and cut in half.
- Finely chop the garlic.
3 Marinate chicken
- Squeeze 2 Tbsp of orange juice into a medium sized bowl, reserving the other orange half for later.
- Add half the orange zest, chopped garlic, honey, mustard, white balsamic vinegar, olive oil, dried oregano, salt, pepper and a big pinch of chilli flakes (spicy!).
- Add the chopped chicken. Toss to coat.
- Divide and thread the marinated chicken onto the skewers.
- Reserve any extra marinade.
Tip! Can't handle the heat? Go easy on the chilli!
4 Cook chicken
- Heat a large pan over a medium-high heat with a drizzle of oil.
- Once hot, add the chicken skewers.
- Fry for 2 min on each side, then cover.
- Fry for 2 min further until cooked through.
- Pour the reserved marinade into the pan, coating the chicken.
- Fry for 2 min further.
Tip! Alternatively, add the skewers to the roasting tray and roast at 200°C/180°C fan for 10-12 min until cooked through.
5 Prepare garnishes
- Mix the sour cream with the reserved orange zest and juice from the reserved orange half.
- Add salt and pepper to taste.
- Halve the pomegranate, hold each half over a large bowl, seeds facing down.
- Hit the skin with a wooden spoon, squeezing to release the seeds.
- Discard the shell and membrane.
6 Serve
- Serve the Orange and Chilli Chicken Skewers with Roasted Carrot and Beetroot Salad on baby spinach.
- Drizzle over the sour cream dressing.
- To finish, sprinkle the pomegranate seeds for a festive feel.
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