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Sriracha chicken with beetroot, avocado and black bean salad recipe

5 ratings

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
448kcal 22%
Fat
21g 29%
Saturates
5g 25%
Sugars
10g 11%
Salt
3.4g 57%

of the reference intake
Carbohydrate 14.9g Protein 49.4g Fibre 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.