Caribbean Chicken & Coconut Rice Bowl for Dinner
with Caribbean Chicken & Salad Wraps for Lunch
- Gluten
- Soy
- Wheat
- Eggs
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Cashew
- Almond
- Walnut
- Macadamia
Cook an amazing dinner as usual, then put a new spin on the recipe to create something different for lunch the next day. This week, Caribbean chicken stars as the key player in a quick coconut rice and corn salsa bowl, and then as the protein for some quick and easy wraps, complete with coconut sweet chilli mayo. The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 3080kJ Energy, 44.9g Fat, 5.1g Saturated Fat, 53.9g Carbohydrate, 7.2g Sugars, 28.4g Protein, 931mg Sodium.
Ingredients
1 tin
coconut milk
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy)
1
cucumber
1 punnet
Snacking Tomatoes
1 bag
herbs
½
fresh chilli
1 tin
sweetcorn
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat May be present: Milk, Soy)
1 bag
mixed leaves
2 packet
coconut sweet chilli mayonnaise
(Contains: Eggs May be present: Cashew, Almond, Walnut, Macadamia)
1 packet
chicken breast
1 sachet
mild Caribbean jerk seasoning
Not included in your delivery
1
olive oil
1 cup
water
¼ tsp
salt
1 drizzle
white wine vinegar
Utensils
Cooking Steps
In a medium saucepan, add coconut milk, the water and the salt. Bring to the boil, then add basmati rice. Stir, cover with a lid and reduce heat to low. Cook for 15 minutes, then remove pan from heat. Keep covered until rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While rice is cooking, finely chop cucumber. Finely chop cherry tomatoes. Pick and thinly slice the leaves from the herbs (save some whole leaves for lunch!). Thinly slice fresh chilli (if using). Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. In a large bowl, combine mild Caribbean jerk seasoning (see ingredients) and a good drizzle of olive oil. Add chicken, tossing to coat.
Drain the sweetcorn. Heat a large frying pan over high heat. Cook corn kernels, tossing, until lightly charred, 4-5 minutes. Transfer to a medium bowl.
TIP: Cover the pan with a lid if the kernels are "popping" out.
Return frying pan to medium-high heat. Cook chicken, in batches, until cooked through, 3-5 minutes each side (depending on thickness). Meanwhile, to the bowl with the corn, add cucumber, chopped herbs, fresh chilli and 1/2 the tomatoes. Add a drizzle of white wine vinegar and a pinch of salt and pepper. Stir to combine.
TIP: Chicken is cooked through when it's no longer pink inside.
Slice Caribbean chicken, then reserve two portions for lunch. Divide coconut rice between bowls. Top with remaining chicken. Spoon over the corn salsa. Garnish with sliced herbs to serve.
When you're ready to pack lunch, divide reserved Caribbean chicken between two microwavable containers. Divide mini flour tortillas, mixed leaves, reserved herbs, remaining tomatoes and the coconut sweet chilli mayonnaise between two lunch containers. Refrigerate the containers. At lunch, microwave chicken in 30 second bursts, until heated through. Spread tortillas with coconut sweet chilli mayonnaise, then top with tomatoes, mixed leaves, reserved herbs and chicken. Roll up and enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the Caribbean flavours, though some found it mild. Adding fresh coconut to the rice could enhance the taste.
- Ease of prep: Customers praised the quick and easy preparation, making it an ideal weeknight meal for busy families.
- Suggestions: Fresh corn and a squeeze of lime could elevate the salsa. Consider including extra seasoning for a bolder flavour.
- Portions: The generous serving size impressed customers, with plenty left for tasty lunches the next day.
