Caribbean-Style Chicken
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Caribbean-Style Chicken

Caribbean-Style Chicken

with Jewelled 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 Time10 minutes


serving amount

310 g

Chicken Breast Tenders

¾ cup

Basmati Rice

1 unit(s)


1 unit(s)

Sweet Bell Pepper

113 g

Corn Kernels

56 g

Yellow Onion, chopped

7 g


4 tbsp


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

2 tbsp

Jerk Sauce

(Contains Sulphites May contain Milk, Soy, Sulphites)

1 tbsp

Jerk Spice Blend

(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

1 unit(s)


Not included in your delivery

2 tbsp


0.13 tsp


0.06 tsp


¼ tsp



Nutrition Values

Calories840 kcal
Fat33 g
Saturated Fat5 g
Carbohydrate87 g
Sugar11 g
Dietary Fiber6 g
Protein49 g
Cholesterol140 mg
Sodium1400 mg
Trans Fat0.1 g
Potassium1400 mg
Calcium75 mg
Iron4 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
Parchment Paper
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Small Bowl


Cook rice
  • 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 baking sheet 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.