UPGRADEYOU RECIPES

Vegan Jerk Chicken (serves 4)

December 17, 2017

 

 


INGREDIENTS 

 

- 6 Quorn Vegan Fillets

- 2 tbsp Coconut Oil 

- ½ tsp Hot Chilli Powder

- ½ tsp Cinnamon

- ½ tsp Ground Ginger

- 2 tbsp Stevia

- 200ml Pineapple Juice

- 3 tbsp Mango Chutney 

 

METHOD
 

1. Preheat the oven to 200c (180 fan), 400f, gas mark 6.

2. Heat the oil in a heavy based pan, add the chilli, cinnamon & ginger & cook for 1 minute. Reduce the heat to low, add the brown sugar & cook for a further 30 seconds.

3. Add the pineapple juice & mango chutney, bring to the boil then reduce to a simmer for 20 minutes or until thickened.

4. Pour the Jerk Sauce on to the Quorn Fillets, ensuring the fillets are evenly coated.

5. Place on a baking tray and bake on the middle shelf of the pre-heated oven for 10-12 minutes. Cut the fillets in to 5-6 slices & serve with a green salad or steamed broccoli.

MACROS PER SERVING:

Calories: 310

Protein 19.5

Carbs: 9.6g

Fat: 4g

Fibre: 3g
 

 

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