HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCaribbean Chicken Roast Veggie Toss For Dinner
Caribbean Chicken Roast Veggie Toss for Dinner

Caribbean Chicken Roast Veggie Toss for Dinner

with a Chicken & Bean Rice Bowl for Lunch

dinner to lunch
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Cook once, with a twist for lunch. Cook an amazing dinner as usual, then put a new twist on the recipe to create something different for lunch the next day! Dish up the bold flavours of the Caribbean for dinner, with spiced chicken and sweet roasted veggies, then knock up an easy chicken and bean bowl for lunch. Double thumbs up!

The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 2000kJ Energy, 11.5g Fat, 3.3g Saturated Fat, 47.8g Carbohydrate, 7.3g Sugars, 41.2g Protein, 1300mg Sodium.

Tags:Low CalorieNot Suitable for CoeliacsNaturally Gluten-Free

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.

Preparation Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 unit

sweet potato

1 unit

red capsicum

1 unit


1 unit

green capsicum

2 clove


1 bag


1 unit


1 unit


½ tin

red kidney beans

3 sachet

mild Caribbean jerk seasoning


1 packet

microwavable basmati rice

1 packet

chicken breast

1 bag

baby spinach leaves

Not included in your delivery

olive oil

½ tsp


2 tsp

vinegar (white wine or red wine)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2250 kJ
Fat15.9 g
of which saturates4.1 g
Carbohydrate42.6 g
of which sugars16.8 g
Dietary Fibre0 g
Protein51.2 g
Cholesterol0 mg
Sodium1040 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 1cm chunks. Cut the red capsicum into 2cm chunks. Combine the sweet potato, red capsicum, corn cob, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Roast until tender, 20-25 minutes. Set aside to cool slightly.


While the veggies are roasting, cut the green capsicum into 2cm chunks. Finely chop the garlic (or use a garlic press). Roughly chop the coriander. Slice the lime into wedges. Grate the carrot (unpeeled). Drain and rinse the red kidney beans (see ingredients list).


Heat a drizzle of olive oil in a large frying pan over a medium-high heat. When the oil is hot, add the green capsicum, garlic, carrot, 2 tsp mild Caribbean jerk seasoning and the salt and cook, stirring, until the veggies have softened slightly, 3-4 minutes. Add the red kidney beans and cook, stirring, until softened, 2-3 minutes. Add the microwavable basmati rice and stir to coat. Transfer to a large bowl.


Cut the chicken breast into 1cm-thick strips. In a medium bowl, combine the chicken strips, the remaining mild Caribbean jerk seasoning and a drizzle of olive oil. Wipe out the frying pan then return to a high heat with a drizzle of olive oil. When the oil is hot, add 1/2 the chicken and cook, tossing regularly, until browned and cooked through, 3-4 minutes. Transfer to a bowl and repeat with the remaining chicken. TIP: Don't worry if your chicken chars while cooking, it adds to the flavour! Reserve two portions (1 cup) of the chicken for lunch.


When the corn is cool enough to handle, slice the kernels from the cob. In a large bowl, combine the vinegar, olive oil (1 tbs for 2 people / 2 tbs for 4 people) and a pinch of salt and pepper. Add the corn kernels, baby spinach leaves, red capsicum and sweet potato and toss well to combine. Divide between bowls and top with the Caribbean chicken strips and lime wedges (reserve two wedges for lunch!). Sprinkle with coriander.


When you're ready to make lunch, stir the reserved chicken strips and resting juices into the rice mixture, then divide between two microwave-safe containers with a lime wedge on the side. Refrigerate. At lunchtime, remove the lime wedge and microwave until piping hot, 2-3 minutes. Squeeze over lime juice and season to taste with salt and pepper.