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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Chicken Breasts
9 g
Caribbean Spice Blend
(May contain traces of: Tree nuts, Sesame, Soy, Wheat, Peanuts, Mustard, Milk, Sulphites, Triticale)
¾ cup
Parboiled Rice
4 g
Golden Turmeric Spice Blend
(May contain traces of: Tree nuts, Sesame, Soy, Wheat, Peanuts, Mustard, Milk, Sulphites)
7.5 g
Chicken Stock Powder
(Contains: Soy May contain traces of: Tree nuts, Sesame, Wheat, Peanuts, Mustard, Milk, Sulphites)
1 unit(s)
Mango
1 unit(s)
Red Onion
1 unit(s)
Sweet Bell Pepper
1 tbsp
Red Wine Vinegar
(May contain traces of: Tree nuts, Sesame, Soy, Wheat, Mustard, Milk, Egg, Fish)
7 g
Cilantro
56 g
Green Peas
Not included in your delivery
0.13 tsp
Pepper*
4 tsp
Oil*
0.13 tsp
Salt*
1 tsp
Sugar*
2 tbsp
Butter*
Nutrition Values
Utensils
Cooking Steps
- 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.**
- 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.
- 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.*
- 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.
- 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!
