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

Mango-Glazed Caribbean-Style Chicken

with Creamy Coleslaw and Green-Onion Lime Rice

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

Low CO2

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

0.13 tsp


¼ tsp


1 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp


½ tsp



Nutrition Values

Calories860 kcal
Fat32 g
Saturated Fat8 g
Carbohydrate97 g
Sugar27 g
Dietary Fiber4 g
Protein46 g
Cholesterol150 mg
Sodium1630 mg
Trans Fat0.4 g
Potassium850 mg
Calcium75 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 hot, add 1/2 tbsp (1 tbsp) oil), then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Cook until golden, 1-2 min per side.
  • Transfer chicken to a parchment-lined baking sheet.
  • Bake in the middle of the oven until chicken is cooked through, 10-12 min.**
  • Set chicken aside to rest for 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 onions.
  • 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.