Caribbean-Style Mango-Glazed Chicken
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Caribbean-Style Mango-Glazed Chicken

Caribbean-Style Mango-Glazed Chicken

with Creamy Coleslaw and Green Onion-Lime Rice

Taste the islands with this Caribbean-style chicken, seasoned with our Jerk Spice Blend and topped with a sweet and savoury mango-chutney glaze. Creamy coleslaw and zesty green onion-lime rice make every bite an adventure.


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

Preparation Time35 minutes
Cooking Time5 minutes


serving amount

2 unit(s)

Chicken Breasts

¾ cup

Basmati Rice

170 g

Coleslaw Cabbage Mix

1 unit(s)

Green Onion

1 unit(s)


4 tbsp

Mango Chutney

2 tbsp


(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

1 tbsp

Jerk Spice Blend

(May contain Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)

1 tbsp

Soy Sauce

(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)

Not included in your delivery

1.5 tbsp


0.13 tsp


1 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


½ tsp



Nutrition Values

Calories870 kcal
Fat32 g
Saturated Fat8 g
Carbohydrate98 g
Sugar28 g
Dietary Fiber5 g
Protein47 g
Cholesterol150 mg
Sodium1670 mg
Trans Fat0.4 g
Potassium950 mg
Calcium100 mg
Iron3.5 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.


Medium Pot
Measuring Spoons
Measuring Cups
Parchment Paper
Baking Sheet
Large Non-Stick Pan
Large Bowl


Cook rice
  • Add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt to a medium pot.
  • Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low.
  • Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
  • Remove from heat. Set aside, still covered.

Sear and roast chicken
  • Meanwhile, pat chicken dry with paper towels, then season all over with Jerk Spice Blend, salt and pepper.
  • Heat a large non-stick pan over medium-high heat.
  • When the pan is hot, add 1/2 tbsp (1 tbsp) oil), then chicken. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.) Cook until golden, 1-2 min per side.
  • Transfer chicken to a parchment-lined baking sheet.
  • Roast in the middle of the oven until cooked through, 10-12 min.**
  • Set aside to rest, 5 min.
Make coleslaw
  • Meanwhile, zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.
  • Add mayo, lime juice, half the lime zest, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
  • Add coleslaw cabbage mix to bowl with dressing. Toss to coat.
Cook glaze
  • Reheat the same pan (from step 2) over medium.
  • When hot, add soy sauce, mango chutney and 2 tbsp (4 tbsp) water. Season with pepper.
  • Remove from heat.
Flavour rice
  • Meanwhile, thinly slice green onion.
  • Fluff rice with a fork, then add half the green onions and remaining lime zest.
Finish and serve
  • Thinly slice chicken.
  • Divide rice, chicken and coleslaw between plates.
  • Spoon glaze from the pan over chicken and sprinkle with remaining green onions.
  • Squeeze a lime wedge over top, if desired.