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.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
mango mayonnaise(ContainsEggMay be present Tree Nuts)
baby spinach leaves
mild Caribbean jerk seasoning(ContainsSulphites)
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.
While the veggies are roasting, zest the lime to get a good pinch, then slice into wedges.
In a medium bowl, combine the chicken thigh and mild Caribbean jerk seasoning.
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!
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.
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.