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Caribbean Spiced Chicken

Caribbean Spiced Chicken

with Roast Veggie Toss & Lime Aioli

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Those folks in the Caribbean sure know how to liven up a chicken dish – just add jerk seasoning! We're taking their advice, and including roasted veggies and lime mayo to match the main event.

This recipe is under 650kcal per serving.

Tags:Under 650kcalHigh ProteinNot Suitable for CoeliacsNaturally Gluten-Free
Allergens:Egg

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

butternut pumpkin

½

red onion

1 cob

corn

1

capsicum

½

lime

1 packet

mango mayonnaise

(ContainsEggMay be present Tree Nuts)

1 bag

baby spinach leaves

1 packet

chicken thighs

1 sachet

mild Caribbean jerk seasoning

Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2316 kJ
Fat23.2 g
of which saturates4.2 g
Carbohydrate37.1 g
of which sugars28.3 g
Protein43.5 g
Sodium868 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the butternut pumpkin into bite-sized chunks. Cut the red onion (see ingredients) into thick wedges. Thinly slice the capsicum into strips. Place the pumpkin, onion, capsicum and corn on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Spread out evenly and roast until tender and slightly charred, 20-25 minutes.

TIP: Peel the pumpkin if you prefer! Divide the veggies between two trays if they can't fit in a single layer.

2

While the veggies are roasting, zest the lime to get a good pinch, then slice into wedges.

3

In a medium bowl, combine the chicken thigh and mild Caribbean jerk seasoning.

4

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the chicken, turning occasionally, until browned and cooked through, 10-14 minutes. Remove the pan from the heat.

TIP: The spice blend will char in the pan, don't worry, this adds to the flavour!

5

While the chicken is cooking, combine the mango mayonnaise, lime zest and a small squeeze of lime juice in a small bowl. When the corn is cool enough to handle, slice the kernels off the corn cob. In a large bowl, toss the roasted veggies and corn with the baby spinach leaves. Season to taste.

6

Slice the Caribbean spiced chicken. Divide the veggies between plates and top with the chicken. Drizzle over any chicken resting juices. Serve with the lime aioli and any remaining lime wedges.