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.
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
2 unit(s)
Chicken Breasts
¾ cup
Basmati Rice
170 g
Coleslaw Cabbage Mix
1 unit(s)
Green Onion
1 unit(s)
Lime
4 tbsp
Mango Chutney
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
1 tbsp
Jerk Spice Blend
(May contain traces of: Sulphites, Wheat, Mustard, Milk, Sesame, Soy, Peanuts, Tree nuts)
1 tbsp
Soy Sauce
(Contains: Soy, Wheat, Sulphites May contain traces of: Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Egg)
Not included in your delivery
0.13 tsp
Pepper*
¼ tsp
Salt*
1 tbsp
Unsalted Butter*
(Contains: Milk)
1.5 tbsp
Oil*
½ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- 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.
- Meanwhile, thinly slice green onions.
- Fluff rice with a fork, then add half the green onions and remaining lime zest.
- 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.
