Caribbean-Spiced Chicken
with Roast Veggie Toss & Zesty Mango Mayo
With hints of capsicum and all spice, our Caribbean jerk seasoning is all you need to jazz up tonight's juicy chicken thigh. Serve it over a sweet roast veggie toss, and bring it all together with a lemon-spiked mango mayo for creaminess and extra tropical vibes.
This recipe is under 650kcal per serving.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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 bag
Peeled & Chopped Pumpkin
½
onion
1
carrot
1 tin
sweetcorn
½
lemon
1 packet
chicken thigh
1 packet
mango mayonnaise
(Contains: Eggs; May be present: Tree Nuts.)
1 bag
mixed leaves
1 sachet
mild Caribbean jerk seasoning
Not included in your delivery
olive oil
Utensils
Cooking Steps
Preheat oven to 240°C/220°C fan-forced. Cut onion (see ingredients) into thick wedges. Cut carrot into bite-sized chunks. Drain the sweetcorn. Roughly tear mixed leaves (see ingredients), then discard the stem. Set leaves aside. Place peeled & chopped pumpkin, onion, carrot and corn on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until almost tender, 15-20 minutes. Remove from oven, then add mixed leaves and a pinch of salt. Gently toss to combine. Return to oven to roast until tender and slightly charred, a further 5-8 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays!
While veggies are roasting, zest lemon to get a good pinch, then slice into wedges.
In a medium bowl, combine a drizzle of olive oil and mild Caribbean jerk seasoning. Add chicken thigh, tossing to coat.
In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, turning occasionally, until browned and cooked through (when no longer pink inside), 10-14 minutes. Remove pan from heat.
TIP: The spice blend will char in the pan, this adds to the flavour!
While the chicken is cooking, combine mango mayonnaise, lemon zest and a small squeeze of lemon juice in a small bowl.
Slice Caribbean-spiced chicken. Divide roast veggie toss between plates. Top with chicken, drizzling over any chicken resting juices. Serve with zesty mango mayo and any remaining lemon wedges.
