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? A sprinkle of jerk seasoning! Roasted veggies, sweet peppers and lime 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.
Ingredients
310 g
Chicken Breast Tenders
1 tbsp
Jerk Spice Blend
160 g
Sweet Bell 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*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
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. Heat Guide for Step 3 (dbl for 4 ppl): 2 tsp mild, 1 tbsp medium, 1 1/2 tbsp spicy and 2 tbsp for extra-spicy! 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.
Meanwhile, 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.
Meanwhile, pat chicken dry with paper towels. Add chicken, remaining garlic salt, 1/2 tbsp oil (dbl for 4 ppl) and 1 tbsp Jerk Spice Blend to another parchment-lined baking sheet. (NOTE: Reference heat guide.) Toss to coat, then arrange in a single layer. Roast in the top of the oven, 8 min. Carefully remove from the oven, then drizzle BBQ sauce over chicken. Return to the top of the oven and continue to roast until cooked through, 4-6 min.**
Meanwhile, core, then cut pepper into 1/2-inch pieces. 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, peppers 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.
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.
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 a lime wedge over top, if desired.
