Spicy Caribbean Chicken Breast
with Jewelled Rice and Citrus Mayo- Mustard
- Egg
- Egg
- Milk
- Mustard
- Peanuts
- Crustaceans
- Fish
- Tree nuts
- Sesame
- Wheat
- Sulphites
- Soy
- May contain traces of allergens
- Triticale
Ingredients: Chicken breasts • Zucchini • Sweet bell pepper • Basmati rice • Yellow onion • Lime • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Jerk sauce (water, green jalapeno peppers, white vinegar, garlic, spices, salt, soybean oil, lemon juice, modified corn starch, xanthan gum, natural colour, citric acid, potassium sorbate) • Cilantro • Caribbean spice blend (spices and herbs, sugars (sugar, brown sugar, maltodextrin), salt, onion powder, garlic powder, canola oil, silicon dioxide, citric acid, oleoresin paprika) • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
2 unit(s)
Chicken Breasts
¾ cup
Basmati Rice
(May be present: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
1 unit(s)
Zucchini
1 unit(s)
Sweet Bell Pepper
7 g
Cilantro
4 tbsp
Mayonnaise
(Contains: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)
2 tbsp
Jerk Sauce
(May be present: Sulphites, Milk, Soy)
6 g
Caribbean Spice Blend
(May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
4 g
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
1 unit(s)
Lime
½ unit(s)
Yellow Onion
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
¼ tsp
Sugar*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- To a medium pot, add 1 cup (2 cups) water. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and half the garlic salt.
- Reduce heat to low. Cover and cook for 13-15 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, quarter zucchini lengthwise, then cut into 1/2-inch pieces.
- To a parchment-lined baking sheet, add zucchini and 1 tbsp (2 tbsp) oil. Season with remaining garlic salt and pepper, then toss to coat.
- Roast in the middle of the oven for 12-14 min, stirring halfway through, until tender.
- Meanwhile, pat chicken dry with paper towels, then cut into 1-inch strips.
- To another parchment-lined baking sheet, add chicken, Caribbean Spice Blend and 1/2 tbsp (1 tbsp) oil. Toss to coat, then arrange in a single layer.
- Roast in the top of the oven for 8 min.
- Carefully remove baking sheet from the oven, then dollop jerk sauce over chicken.
- Return to the top of the oven and continue to roast for 4-6 min, until cooked through.**
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 servings).
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then onions and peppers. Cook for 5-6 min, stirring occasionally, until veggies are tender-crisp.
- Season with salt and pepper.
- Remove from heat and set aside.
- Zest, then juice half the lime (use whole lime for 4 servings). Cut any remaining lime into wedges.
- In a small bowl, add mayo, lime juice, half the lime zest and 1/4 tsp (1/2 tsp) sugar. Season with pepper, then stir to combine.
- Roughly chop or tear cilantro.
- Fluff rice with a fork. Stir in veggies, half the cilantro and remaining lime zest.
- Divide jewelled rice between plates. Top with roasted zucchini and chicken.
- Drizzle citrus mayo over top and sprinkle with remaining cilantro.
- Squeeze a lime wedge over top.
If you've opted to get chicken breasts, cut into 1-inch-wide strips, then prepare and cook in the same way the recipe instructs you to prepare and cook chicken breast tenders.
