Caribbean-Style Chicken
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Caribbean-Style Chicken

Caribbean-Style Chicken

with Jeweled Rice and Citrus Mayo

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

¾ cup

Basmati Rice

1 unit(s)


1 unit(s)

Sweet Bell Pepper

113 g

Corn Kernels

56 g

Onion, chopped

7 g


4 tbsp


(Contains Egg, Mustard)

2 tbsp

Jerk Sauce

1 tbsp

Jerk Spice Blend

1 tsp

Garlic Salt

1 unit(s)


Not included in your delivery

2 tbsp


0.06 tsp


0.13 tsp


¼ tsp



Nutrition Values

Calories910 kcal
Fat40 g
Saturated Fat5 g
Carbohydrate92 g
Sugar13 g
Dietary Fiber7 g
Protein47 g
Cholesterol135 mg
Sodium1430 mg
Trans Fat0 g
Potassium1450 mg
Calcium100 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.


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


Cook rice

Before starting, preheat the oven to 450°F.Add 1 1/4 cups (2 1/2 cups) water 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 from heat. Set aside, still covered.

Prep and roast zucchini

Meanwhile, quarter zucchini lengthwise, then cut into 1/2-inch pieces. Add zucchini and 1 tbsp (2 tbsp) oil 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

Meanwhile, pat chicken dry with paper towels. Add chicken, Jerk Spice Blend and 1/2 tbsp (1 tbsp) oil 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

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

Make citrus mayo

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 (1/2 tsp) sugar to a small bowl. Season with pepper, then stir to combine.

Finish and serve

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