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Caribbean-Style Chicken and Confetti Rice

Caribbean-Style Chicken and Confetti Rice

with Roasted Sweet Potatoes and Lime Mayo

20-MIN MEAL
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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.

Tags:QuickOptional Spice
Allergens:Mustard/MoutardeEgg/Oeuf

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

Preparation Time20 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

310 g

Chicken Tenders

1 tbsp

Jerk Spice Blend

160 g

Sweet Bell Pepper

½ can

Canned Corn

4 tbsp

BBQ Sauce

(ContainsMustard/Moutarde)

4 tbsp

Mayonnaise

(ContainsMustard/Moutarde, Egg/Oeuf)

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
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1040 kcal
Fat40 g
Saturated Fat5 g
Carbohydrate126 g
Sugar28 g
Dietary Fiber8 g
Protein47 g
Cholesterol135 mg
Sodium1830 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Medium Pot
Measuring Cups
Paper Towel
Large Non-Stick Pan
Strainer
Zester
Small Bowl
Instructionsarrow up iconarrow up icon
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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. 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.

2

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.

3

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.**

4

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.

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.

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 a lime wedge over top, if desired.