Caribbean Spiced Chicken
with Roast Veggie Toss & Mango Mayo
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 sweet and tangy mango mayo to match the main event.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
butternut pumpkin
½
red onion
1 tin
sweetcorn
1
capsicum
½
lemon
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
Utensils
Cooking Steps
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. Drain the sweetcorn. 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 preferred! TIP: Divide the veggies between two trays if they can't fit in a single layer.
While the veggies are roasting, zest the lemon to get a good pinch, then slice into wedges.
In a medium bowl, combine a drizzle of olive oil with the mild Caribbean jerk seasoning. Add the chicken thigh, turning to coat.
In a large frying pan, heat a drizzle of olive oil 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, this adds to the flavour!
While the chicken is cooking, combine the mango mayonnaise, lemon zest and a squeeze of lemon juice in a small bowl. In a large bowl, toss the roasted veggies with the baby spinach leaves. Season to taste.
Slice the chicken thighs. Divide the roast veggie toss between plates. Top with the Caribbean chicken and drizzle over any chicken resting juices. Serve with the mango mayo and any remaining lemon wedges.
