Caribbean-Style Chicken and Confetti Rice
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Caribbean-Style Chicken and Confetti Rice

Caribbean-Style Chicken and Confetti Rice

with Roasted Sweet Potatoes and Lime Mayo

Our favourite way of bringing Caribbean flair to a weeknight chicken dish? Add a sprinkle of jerk seasoning! Roasted veggies, spicy poblanos and lime mayo add a hint of brightness to bring it all together.

Tags:
Spicy
Quick
Allergens:
Mustard
Egg

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
DifficultyMedium

Ingredients

serving amount

340 g

Chicken Breast Tenders

1 tbsp

Jerk Spice Blend

160 g

Hot Pepper

½ can

Canned Corn

4 tbsp

BBQ Sauce

(Contains Mustard)

4 tbsp

Mayonnaise

(Contains Egg, Mustard)

1 unit

Lime

170 g

Sweet Potato

¾ cup

Basmati Rice

1 tsp

Garlic Salt

56 g

Onion, chopped

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Pepper*

0.13 tsp

Salt*

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Nutrition Values

Calories1070 kcal
Fat42 g
Saturated Fat7 g
Carbohydrate123 g
Sugar26 g
Dietary Fiber8 g
Protein50 g
Cholesterol150 mg
Sodium1610 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

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

Instructions

Roast sweet potatoes
1

Before starting, preheat the oven to 450°F.In a medium pot, add 1 1/4 cups water (dbl for 4 ppl). Cover and bring to a boil over high heat. Wash and dry all produce. Cut sweet potato into 1/2-inch pieces. Add sweet potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, stirring halfway through, until tender, 16-18 min.

Cook rice
2

While sweet potatoes roast, add rice and half the garlic salt to the boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.

Roast chicken
3

While rice cooks, pat chicken dry with paper towels. Add chicken, Jerk Spice Blend, remaining garlic salt and 1/2 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with pepper, then toss to coat. Roast in the top of the oven for 8 min, then drizzle BBQ sauce over chicken. Continue to roast until cooked through, 4-6 min.**

Prep and cook peppers
4

While chicken cooks, core, then cut poblano into 1/2-inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping poblanos!) Drain and rinse corn. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions, poblanos and half the corn (use all for 4 ppl). 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 and half the lime zest to a small bowl. Season with pepper, then stir to combine.

Finish and serve
6

Fluff rice with a fork. Stir in veggies and remaining lime zest. Divide rice between plates. Top with sweet potatoes and chicken, then drizzle with lime mayo. Squeeze over a lime wedge, if desired.