Sriracha chicken with beetroot, avocado and black bean salad recipe

  • Serves 4
  • 10 mins to prepare and 40 mins to cook
  • 448 calories / serving
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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.

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the chicken in a baking dish and score with a sharp knife.
  2. 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.
  3. 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.
  4. 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.

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  • 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
  • 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


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