Caribbean-Inspired Chicken Breasts
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Caribbean-Inspired Chicken Breasts

with Chutney & Golden Rice

Pork tenderloin takes a trip to the tropics in this bright, zippy recipe! Caribbean-spiced pork tenderloin is served alongside a bed of golden rice, then topped with a mango, onion and pepper chutney. This winning combo is tangy, rich and savoury, all at once.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time10 minutes


serving amount

2 unit(s)

Chicken Breasts

1 tbsp

Caribbean Spice Blend

(May contain Fish, Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Egg)

¾ cup

Parboiled Rice

1 tbsp

Golden Turmeric Spice Blend

1 tbsp

Chicken Stock Powder

(Contains Soy May contain Sesame, Sulphites, Wheat, Egg, Fish, Milk, Mustard)

1 unit(s)


1 unit(s)

Red Onion

1 unit(s)

Sweet Bell Pepper

1 tbsp

Red Wine Vinegar

(May contain Soy, Sulphites, Wheat, Egg, Fish, Mustard, Sesame)

7 g


56 g

Green Peas

Not included in your delivery

0.13 tsp


4 tsp


0.13 tsp


1 tsp


2 tbsp



Nutrition Values

Calories810 kcal
Fat29 g
Saturated Fat10 g
Carbohydrate87 g
Sugar18 g
Dietary Fiber9 g
Protein49 g
Cholesterol155 mg
Sodium1530 mg
Trans Fat0.5 g
Potassium1750 mg
Calcium125 mg
Iron4.5 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.


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


Cook Pork
  • Pat pork dry with paper towels. Season on all sides with salt, pepper and Caribbean Spice Blend. 
  • In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium heat.
  • When the pan is hot, add pork. Sear, turning occasionally, until golden-brown, 6-7 min. 
  • Transfer pork to a parchment-lined baking sheet. 
  • Roast on the middle rack of the oven for 10-14 min, until cooked through.**
Prep Ingredients
  • Meanwhile, cut pepper into 1/2-inch pieces.
  • Peel, then cut mango into 1/2-inch pieces.
  • Peel, then cut onion into 1/4-inch pieces.
  • Roughly chop cilantro.
Cook Aromatics
  • In a medium pot, heat 1 tsp (2 tsp) oil over medium-high heat. 
  • When the pot is hot, add half the onions. Cook for 1-2 min, stirring often, until onions soften slightly. 
  • Add half the Golden Turmeric Spice Blend (use all for 4 portions). Cook for 30 sec, stirring often, until toasted.*
Cook Golden Rice
  • To the same pot, add rice, chicken stock powder, peas and 1 1⁄3 cups (2 2/3 cups) water. Bring to a boil over high.
  • Once boiling, cover and reduce heat to medium-low. Cook for 12-15 min, until rice is tender and water is absorbed.
  • Set aside for 5 min, off heat and still covered.
  • Fluff rice with a fork.
Make Chutney
  • In the same pan (from step 1), heat 2 tbsp (4 tbsp) butter over medium-high.
  • When butter is melted, add mango, peppers, remaining onions, vinegar and 1 tsp (2 tsp) sugar. Cook for 3 min, stirring occasionally, until slightly softened.
  • Add 1/2 cup (1 cup) water. Bring to a boil.
  • Once boiling, reduce heat to medium and cook for 10-12 min, stirring occasionally, until water reduces and chutney is saucy.
  • Season with salt.
  • Thinly slice pork.
  • Plate pork with rice alongside. Spoon chutney over pork
  • Sprinkle with cilantro.
  • Enjoy!
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