SuperQuick Island Inspired Jerk Chicken Bowls
with Coconut Confetti Rice and Cooling Slaw
Let the Caribbean flavours of this recipe whisk you away to sandy shores and warm ocean waters- if only mentally! A warming spice mixture season tender chicken that is then broiled to mimic the aromatic flavours of a charcoal grilled jerk chicken, complete with colourful studded rice, everything for tonight's dinner is sure to be 'irie'!
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.
Ingredients
340 g
Chicken Breast Tenders
¾ cup
Basmati Rice
170 g
Coleslaw Cabbage Mix
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Lime
2 unit(s)
Green Onion
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
1 tbsp
Shredded Coconut
(Contains Sulphites May contain Tree nuts, Sesame, Crustaceans, Fish, Egg, Wheat, Peanuts, Soy, Mustard, Milk, Sulphites, Triticale)
2 tbsp
Sweet Chili Sauce
(May contain Tree nuts, Wheat, Fish, Sulphites, Soy, Milk, Gluten, Sesame, Crustaceans, Egg, Mustard)
6 g
Caribbean Spice Blend
(May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
7.5 g
Vegetable Stock Powder
(Contains Soy, Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
Not included in your delivery
tbsp
Butter*
(Contains Milk)
tbsp
Oil*
tbsp
Sugar*
tsp
Salt*
tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 400°F).
- Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice, stock powder, and coconut, then reduce heat to low. Cover and cook for 12-15 min, until rice is tender and liquid is absorbed. Remove from heat. Set aside, still covered.
- While rice cooks, thinly slice green onions.
- Core, then cut pepper into quarters. To one side of an unlined baking sheet, add peppers, 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.
- snip a corner of chicken packaging and drain excess liquid.
- To other side of baking sheet, add chicke, sweet chili sauce, Caribbean Spice Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Toss to coat.
- Add chicken and peppers to the grill. Close lid and grill, 6-8 min, flipping occasionally, until peppers are lightly charred and chicken is cooked through.**
- Meanwhile, zest, then juice lime (half?)
- To a large bowl, combine cabbage coleslaw mix, mayo, lime juice and 1/2 tsp (1 tsp) sugar. Season with salt to pepper. Stir to mix.
- Once cooked, transfer peppers and chicken to a clean plate.
- Cut pepers into 1/2-inch pieces.
- Fluff rice with a fork. Stir in lime zest and pepers.
- Divide rice, chicken and slaw between plates.
- Sprinkle green onions overtop.