Sriracha chicken with beetroot, avocado and black bean salad recipe
This easy chicken recipe is bursting with flavour; fiery sriracha-roasted chicken drumsticks with a beautiful side salad packed with earthy beetroot, creamy avocado and hearty black beans. Serve this up as a tasty midweek meal in under an hour.
See method- Serves 4
- 10 mins to prepare and 40 mins to cook
- 448 calories / serving
Ingredients
- 1kg pack chicken drumsticks
- 2 tbsp sriracha hot chilli sauce
- 2 tbsp soy sauce
- 1 tbsp clear honey
- 1 lime, zested and juiced
For the salad
- 1 avocado, chopped
- 1 shallot, finely sliced
- 1 carrot, grated
- 100g sugar snaps, sliced
- 400g tin black beans, rinsed and drained
- 1 lime, juiced
- 1 raw beetroot, peeled and grated
- 1 tbsp apple juice
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 2.5cm piece ginger, grated
- handful coriander, leaves picked
- 1-2 tbsp sesame seeds
Each serving contains
- Energy
- 1870kJ 448.0kcal
- Fat
- 21g
- Saturates
- 5g
- Salt
- 3.4g
- Sugars
- 10g
of the Reference intake
Carbohydrate 14.9gProtein 49.4gFibre 6.2g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Put the chicken in a baking dish and score with a sharp knife.
- In a bowl, combine the sriracha, soy sauce, honey, lime zest and juice. Pour over the chicken and toss to coat. Roast for 35-40 mins, basting regularly, until the chicken is cooked through with no pink meat remaining.
- Meanwhile, make the salad. In a large bowl, combine the avocado, shallot, carrot, sugar snaps, black beans and half the lime juice. Toss well, then add the beetroot.
- Mix the apple juice and remaining lime juice with the soy, oil and ginger, then toss through the veg. Scatter over the coriander and sesame seeds. Serve with the chicken.
- See more Chicken recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
