This simple recipe has become a family favourite. It takes only 30 minutes to get it on the table in our house which makes it a mid-week miracle!
INGREDIENTS:
4 chicken breast fillets, butterflied
2 tbsp The Chilli Project Smoky Chipotle Spice Mix
1 tbsp olive oil
COLESLAW:
¼ white cabbage, shredded
¼ red cabbage, shredded
3 spring onions, roughly chopped
2 carrots, shredded
100g green beans, sliced
DRESSING:
½ cup good quality mayonnaise
3tbs The Chilli Project Jalapeño Hot Sauce
METHOD:
1.Coat the butterflied chicken breasts with The Chilli Project Smoky Chipotle Spice Mix and olive oil and massage to coat evenly.
2.Cook chicken on a hot griddle pan or BBQ, turning once to allow a good charring on the surface. Once fully cooked through, set aside, and allow to rest for 5 minutes.
3.In a large bowl, combine coleslaw ingredients and toss to combine. Add dressing and toss again until evenly mixed and thoroughly coated.
4.Serve chicken breast with coleslaw and an extra drizzle of The Chilli Project Jalapeño Hot Sauce.
