Caribbean Spiced Chicken

Name: Caribbean Spiced Chicken with Roast Veggie Toss & Lime Aioli
Total time: 30 min
Yield: 2
Cuisine: Caribbean
Ingredients: olive oil; 1 butternut pumpkin; ½ red onion; 1 cob corn; 1 capsicum; ½ lime; 1 packet mango mayonnaise; 1 bag baby spinach leaves; 1 packet chicken thigh; 1 sachet mild Caribbean jerk seasoning

with Roast Veggie Toss & Lime Aioli

4.5(826)

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Calories

:

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Protein

:

43.5g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

High Protein

Not Suitable for Coeliacs

Calorie Smart

Allergens:

Eggs
May contain traces of allergens
Traces of Tree Nuts

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.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1

butternut pumpkin

½

red onion

1 cob

corn

1

capsicum

½

lime

1 packet

mango mayonnaise

(Contains: Eggs; May be present: Tree Nuts.)

1 bag

baby spinach leaves

1 packet

chicken thigh

1 sachet

mild Caribbean jerk seasoning

Not included in your delivery

olive oil

Nutritional Values

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

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

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.