Jerk Chicken Sandwich
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Jerk Chicken Sandwich

Jerk Chicken Sandwich

with Loaded Rice

We've got a splash of summer for these colder months with our Jerk Chicken Sandwich! Served with buttery rice and peas, and with the creamy goodness of coleslaw to tie it all together, it'll be hard not to imagine being on the beach!

Allergens:
Soy
Wheat
Milk
Egg
Mustard
Sulphites

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

Preparation Time30 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Chicken Breasts

1 tbsp

Jerk Spice Blend

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

2 unit(s)

Artisan Bun

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

4 tbsp

Mayonnaise

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

113 g

Green Peas

¾ cup

Basmati Rice

1 unit(s)

Lime

28 g

Spring Mix

113 g

Mirepoix

1 tbsp

Shredded Coconut

(Contains Sulphites)

Not included in your delivery

1.5 tbsp

Oil*

¼ tsp

Pepper*

1 tbsp

Unsalted Butter*

1.5 tsp

Sugar*

¼ tsp

Salt*

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Nutrition Values

Calories1120 kcal
Fat48 g
Saturated Fat12 g
Carbohydrate118 g
Sugar11 g
Dietary Fiber9 g
Protein56 g
Cholesterol165 mg
Sodium1200 mg
Trans Fat0.4 g
Potassium1000 mg
Calcium175 mg
Iron6.5 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.

Utensils

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

Instructions

1

Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then coconut, mirepoix and 1 tsp sugar. Cook, stirring often, until softened slightly, 2-3 min. Add rice, peas, 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove pot from heat. Set aside, still covered.

2

While rice cooks, pat chicken dry with paper towels. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book. Season both sides with salt and pepper.

3

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then chicken. Pan-fry, until golden-brown and cooked through, 5-7 min.**

4

Zest lime, then juice half. Cut remaining lime into wedges. Add mayo, lime juice and lime zest to a small bowl. Season with salt, pepper and 1/2 tsp sugar (dbl for 4 ppl), then stir to combine.

5

Halve buns. Arrange on a baking sheet, cut-side up. Broil in the middle of the oven until golden-brown, 1-2 min. (TIP: Keep an eye on buns so they don't burn!)

6

Stir 1 tbsp butter (dbl for 4 ppl) through rice. Top buns with lime aioli, then spring mix and chicken. Divide sandwiches and rice between plates. Squeeze a lime wedge over rice, if desired.