HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCaribbean Style Chicken And Confetti Rice
Caribbean-Style Chicken and Confetti Rice

Caribbean-Style Chicken and Confetti Rice

with Roasted Sweet Potatoes and Lime Mayo

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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.


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

310 g

Chicken Tenders

1 tbsp

Jerk Spice Blend

160 g

Sweet Bell Pepper

½ can

Canned Corn

4 tbsp

BBQ Sauce


4 tbsp


(ContainsMustard/Moutarde, Egg/Oeuf)

1 unit


170 g

Sweet Potato

¾ cup

Basmati Rice

1 tsp

Garlic Salt

56 g

Onion, chopped

7 g


Not included in your delivery

2 tbsp


0.13 tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1030 kcal
Fat39 g
Saturated Fat5 g
Carbohydrate123 g
Sugar26 g
Dietary Fiber9 g
Protein47 g
Cholesterol133 mg
Sodium1590 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Medium Pot
Measuring Cups
Paper Towel
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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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. 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, Jerk Spice Blend, remaining garlic salt and 1/2 tbsp oil (dbl for 4 ppl) 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 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.


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