Caribbean-Spiced Chicken & Coconut Sauce
with Roast Veggie Toss & Almonds
- Almond
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
With hints of pimento, pepper and nutmeg, our mild Caribbean seasoning is perfect for jazzing up juicy chicken breast. We've even sprinkled some in the creamy coconut sauce for a meal that's sure to be a success. This recipe is under 650kcal per serving and under 40g carbohydrates 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!
Ingredients
1
carrot
1
turnip
1
red onion
1 bag
Peeled & Chopped Pumpkin
1 sachet
chicken-style stock powder
2 clove
garlic
1 packet
chicken breast
1 tin
coconut milk
1 bag
baby spinach leaves
1 packet
flaked almonds
(Contains: Almond May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
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. • Thickly slice carrot into half-moons. Peel turnip, then cut into bite-sized chunks. Slice red onion into thick wedges. • Divide prepped veggies and peeled & chopped pumpkin between two lined oven trays. Drizzle with olive oil, sprinkle with chicken-style stock powder and season with salt and pepper. Toss to coat. • Roast veggies until tender, 20-25 minutes.
• While the veggies are roasting, finely chop garlic. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine a drizzle of olive oil and 1/2 the mild Caribbean jerk seasoning. Season, then add chicken, turning to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken until cooked through, 3-5 minutes each side (depending on thickness). • Transfer to a plate and cover to keep warm.
TIP: Chicken is cooked through when it's no longer pink inside.
• Return pan to medium heat with a drizzle of olive oil. • Cook garlic until fragrant, 30 seconds.
• Add coconut milk, remaining Caribbean jerk seasoning and any chicken resting juices to the pan. Simmer until thickened slightly, 2-3 minutes. • Meanwhile, combine roast veggies on one of the trays, then top with baby spinach leaves. Gently toss to combine.
• Slice Caribbean-spiced chicken. • Divide roast veggie toss between plates. • Top with chicken. • Spoon coconut sauce over chicken. • Sprinkle with flaked almonds to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the creamy coconut sauce and Caribbean spices, though some found it too mild or salty.
- Ease of prep: Customers appreciated the quick and simple preparation, with pre-chopped pumpkin saving time.
- Suggestions: Several recommended adding chilli for heat, reducing salt, and swapping turnip for potato or capsicum.
- Leftovers: The sauce and vegetables reheated well, with some enjoying leftovers for lunch the next day.
- Portions: Some found it generously sized, while others suggested adding rice or couscous for a more filling meal.
