Our favourite way of bringing Caribbean flair to a weeknight chicken dish? Add a sprinkle of jerk seasoning! Roasted veggies and lime aioli add a hint of brightness and bring it all together.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Jerk Spice Blend
Sweet Bell Pepper
Butternut Squash, cubes
Salt and Pepper*
Before starting, preheat the oven to 450°F. In a medium pot, add 1 1/4 cups water (dbl for 4 ppl). Cover and bring to a boil over high heat. Wash and dry all produce.
Toss squash with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, stirring halfway through, until tender, 16-18 min.
While squash roasts, pat chicken dry with paper towels. Toss chicken with 1/2 tbsp oil (dbl for 4 ppl) and Jerk Spice Blend on another baking sheet. Season with salt and pepper. Roast in the top of the oven, for 10 minutes, then drizzle BBQ sauce over chicken. Return to oven for 4-6 minutes, until cooked though.**
While squash and chicken roast, add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.
While rice cooks, core, then cut pepper into 1/2-inch pieces. Drain and rinse corn. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers and a quarter of the corn (half the corn for 4 ppl). Cook, stirring occasionally, until tender-crisp, 5-6 min. Season with salt and pepper. Remove pan from heat and set aside.
Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Stir together mayo, lime juice and half the lime zest in a small bowl. Season with pepper.
Fluff rice with a fork. Stir in remaining lime zest, peppers and corn, then season with salt. Divide rice between plates. Top with squash and chicken. Drizzle with lime mayo and squeeze over a lime wedge, if desired.