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
7 g
Cilantro
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. 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.
