Jerk Chicken Breast Bowl
with roasted potatoes & green peas
Skip the takeout tonight and make your own delicious, Caribbean-inspired dinner! Jerk chicken is the star of the show, plated up with some tasty rice and veggies for a mouthwatering meal you won't soon forget.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
285 g
Chicken Breasts
460 g
Russet Potatoes
113 g
Yellow Onion
2 tbsp
Jerk Sauce
56 g
Green Peas
2 tbsp
Mayonnaise
(Contains: Egg, Mustard)
3 unit
Garlic, cloves
Not included in your delivery
2 tbsp
Oil*
1 tbsp
Butter*
(Contains: Milk)
0.12 tsp
Salt*
0.12 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 450°F. Wash and dry all produce. Start the recipe when the oven is ready. Cut potatoes into 1-inch pieces. To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 portions, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast on the middle rack of the oven for 24-28 min, until tender and golden-brown. (NOTE: For 4 portions, roast on the middle and lower racks of the oven, switching baking sheet positions halfway through.)
Meanwhile, peel, then cut onion into 1/4-inch pieces. Peel, then mince or grate garlic. Pat chicken dry with paper towels, then season with salt and pepper. To a large bowl, add chicken and jerk sauce. Using hands, massage jerk sauce evenly over chicken. Set aside.
In a large non-stick pan, heat 1 tbsp butter (double for 4 portions) over medium-high heat. When the pan is hot, add onions and peas. Season with salt. Cook for 4-5 min, stirring occasionally, until onions soften. Add three-quarters of the garlic. Cook for 1-2 min, stirring often, until fragrant. Transfer veggies to a plate. Set aside, covered.
In the same pan, heat 1 tbsp oil (double for 4 portions) over medium. When the pan is hot, add chicken. Cook for 6-8 min per side, until golden-brown and cooked through. (TIP: Cover the pan if chicken is taking longer, or reduce heat if it's browning too quickly.) Remove the pan from heat. Meanwhile, in a small bowl, combine mayo and remaining garlic.
Thinly slice chicken. Divide potatoes, chicken and veggies between plates. Serve garlic sauce alongside potatoes, for dipping. Enjoy!
