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Caribbean-Style Chicken
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Caribbean-Style Chicken

Caribbean-Style Chicken

with Jewelled Rice and Lime Mayo

Our favourite way of bringing Caribbean flair to a weeknight chicken dish? A sprinkle of jerk seasoning! Zucchini, sweet peppers, corn and lime mayo add a hint of brightness to bring it all together.

Tags:
Spicy
Quick
Allergens:
Egg
Mustard

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

Preparation Time20 minutes
DifficultyMedium

Ingredients

serving amount

310 g

Chicken Breast Tenders

¾ cup

Basmati Rice

200 g

Zucchini

160 g

Sweet Bell Pepper

113 g

Corn Kernels

56 g

Onion, chopped

7 g

Cilantro

1 unit

Lime

4 tbsp

Mayonnaise

(Contains Egg, Mustard)

2 tbsp

Jerk Sauce

1 tbsp

Jerk Spice Blend

1 tsp

Garlic Salt

Not included in your delivery

2 tbsp

Oil*

0.06 tsp

Salt*

0.13 tsp

Pepper*

¼ tsp

Sugar*

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Nutrition Values

Calories910 kcal
Fat40 g
Saturated Fat5 g
Carbohydrate92 g
Sugar13 g
Dietary Fiber7 g
Protein47 g
Cholesterol135 mg
Sodium1430 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.

Utensils

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

Instructions

Cook rice
1

Before starting, preheat the oven to 450°F.Add 1 1/4 cups water (dbl for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Wash and dry all produce. Add rice and half the garlic salt to the boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Prep and roast zucchini
2

Meanwhile, quarter zucchini lengthwise, then cut into 1/2-inch pieces. Add zucchini and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with remaining garlic salt and pepper, then toss to coat. Roast in the middle of the oven, stirring halfway through, until tender, 12-14 min.

Roast chicken
3

Meanwhile, pat chicken dry with paper towels. Add chicken, Jerk Spice Blend and 1/2 tbsp oil (dbl for 4 ppl) to another parchment-lined baking sheet. Toss to coat, then arrange in a single layer. Roast in the top of the oven, 8 min. Carefully remove from the oven, then dollop jerk sauce over chicken. Return to the top of the oven and continue to roast until cooked through, 4-6 min.**

Prep and cook veggies
4

Meanwhile, core, then cut pepper into 1/2-inch pieces. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions, peppers and corn. Cook, stirring occasionally, until tender-crisp, 5-6 min. Season with salt and pepper. Remove the pan from heat and set aside.

Make lime mayo
5

Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Add mayo, lime juice, half the lime zest and 1/4 tsp sugar (dbl for 4 ppl) to a small bowl. Season with pepper, then stir to combine.

Finish and serve
6

Roughly chop or tear cilantro.Fluff rice with a fork. Stir in veggies, half the cilantro and remaining lime zest. Divide rice between plates. Top with zucchini and chicken.Drizzle lime mayo over top and sprinkle with remaining cilantro. Squeeze a lime wedge over top, if desired.