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Smoky Spiced Chicken

Smoky Spiced Chicken

with Apple, Kale and Almond Salad

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Tender chicken breasts get the savoury-smoky spice treatment in this weeknight winner. Fresh apples, almonds and kale make a filling salad side!

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Tags:QuickCarb Smart
Allergens:MustardTree nutsSulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

1 unit

Granny Smith Apple

113 g

Kale, chopped

1.5 tsp

Dijon Mustard


28 g

Almonds, sliced

(ContainsTree nuts)

1 tbsp

Smoked Paprika-Garlic Blend

1 tbsp

White Wine Vinegar


170 g


Not included in your delivery

3 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2469 kJ
Calories590 kcal
Fat33 g
Saturated Fat4.5 g
Carbohydrate29 g
Sugar14 g
Dietary Fiber8 g
Protein45 g
Cholesterol125 mg
Sodium570 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Bowl
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Paper Towel
Measuring Cups
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F. Wash and dry all produce.

Peel, then cut carrots in half lengthwise, then into 1/2-inch thick half-moons. Core, then cut apple into matchsticks. Whisk together vinegar, Dijon and 2 tbsp oil (dbl for 4 ppl) in a large bowl. Add kale and apples. Toss to combine, then season with salt and pepper. Set aside.


Pat chicken dry with paper towels. Season with salt and pepper, then sprinkle with Smoked Paprika-Garlic Blend. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry, until golden-brown, 1-2 min per side. Remove pan from heat, then transfer chicken to a baking sheet. Bake in the middle of the oven, until cooked through, 10-12 min.**


While the chicken bakes, heat the same pan over medium heat. When hot, add the almonds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.


Heat the same pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then carrots and 1/4 cup water (dbl for 4 ppl). Cook, stirring occasionally, until carrots are tender and liquid is absorbed, 6-8 min. Season with salt and pepper.


Add almonds to the large bowl with salad and toss to combine. Thinly slice chicken. Divide chicken, carrots and salad between plates.