Jerk Chicken Sandwich

Name: Jerk Chicken Sandwich with Loaded Rice
Total time: 30 min
Yield: 2
Cuisine: Caribbean
Ingredients: 2 unit(s) Chicken Breasts; 6 g Jerk Spice Blend; 2 unit(s) Artisan Bun; 4 tbsp Mayonnaise; 113 g Green Peas; ¾ cup Basmati Rice; 1 unit(s) Lime; 28 g Spring Mix; 113 g Mirepoix; 1 tbsp Shredded Coconut; 1 tbsp Butter*; 1.5 tbsp Oil*; 1.5 tsp Sugar*; ¼ tsp Salt*; ¼ tsp Pepper*

with Loaded Rice

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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!

Tags:

Spicy

•Quick

Allergens:

Schwefeldioxide und Sulfite

•Soja

•Hvede

•Milk

•Egg

•Senf

The quantities provided above are averages only.

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

6 g

Jerk Spice Blend

2 unit(s)

Artisan Bun

4 tbsp

Mayonnaise

113 g

Green Peas

¾ cup

Basmati Rice

1 unit(s)

Lime

28 g

Spring Mix

113 g

Mirepoix

1 tbsp

Shredded Coconut

Not included in your delivery

1 tbsp

Butter*

1.5 tbsp

Oil*

1.5 tsp

Sugar*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values

Calories1120 kcal

Fat48 g

Saturated Fat12 g

Carbohydrate116 g

Sugar12 g

Dietary Fiber9 g

Protein55 g

Cholesterol165 mg

Sodium1150 mg

Trans Fat0.4 g

Potassium1050 mg

Calcium150 mg

Iron7 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

Cooking Steps

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.

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.

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.**

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.

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!)

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.