Caribbean Chicken and Confetti Rice
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Caribbean Chicken and Confetti Rice

Caribbean Chicken and Confetti Rice

with Roasted Squash and Lime Mayo

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.

Preparation Time20 minutes
Cooking Time


serving amount

340 g

Chicken Breast Tenders

1 tbsp

Jerk Spice Blend

160 g

Sweet Bell Pepper

56 g

Canned Corn

¼ cup

BBQ Sauce

(Contains Mustard)

4 tbsp


(Contains Egg, Mustard)

1 unit


170 g

Butternut Squash, cubes

¾ cup

Basmati Rice

Not included in your delivery

2 tbsp


¼ tsp

Salt and Pepper*


Nutrition Values

Calories960 kcal
Energy (kJ)4017 kJ
Fat42 g
Saturated Fat7 g
Carbohydrate100 g
Sugar22 g
Dietary Fiber5 g
Protein49 g
Cholesterol150 mg
Sodium1070 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Medium Pot
Measuring Cups
Large Non-Stick Pan
Small Bowl


Roast squash

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.

Prep and cook peppers

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.

Finish and serve

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.

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