Jamaican-Spiced Chicken & Coconut Sauce

Name: Jamaican-Spiced Chicken & Coconut Sauce with Roast Veggie Toss
Total time: 40 min
Yield: 2
Cuisine: Caribbean
Ingredients: olive oil; 1 zucchini; 1 butternut pumpkin; 1 carrot; 1 red onion; 2 clove garlic; 1 packet chicken breast; 1 sachet chicken-style stock powder; 1 tin coconut milk; 1 bag baby spinach leaves; 1 packet flaked almonds; 1 sachet mild Caribbean jerk seasoning

with Roast Veggie Toss

Get up to $200 off!

With hints of pimento, pepper and nutmeg, our mild Caribbean jerk seasoning is perfect for jazzing up juicy chicken breast. We've even sprinkled some in the creamy coconut sauce for a surprisingly simple meal that's sure to be a success.

This recipe is under 650kcal per serving.

Tags:

Not Suitable for Coeliacs

•Calorie Smart

Allergens:

Almond

The quantities provided above are averages only.

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 Time

DifficultyEasy

Ingredients

Serving amount

zucchini

butternut pumpkin

carrot

red onion

2 clove

garlic

1 packet

chicken breast

1 sachet

chicken-style stock powder

1 tin

coconut milk

1 bag

baby spinach leaves

1 packet

flaked almonds

1 sachet

mild Caribbean jerk seasoning

Not included in your delivery

olive oil

Nutritional Values

per serving

Energy (kJ)2425 kJ

Fat22.6 g

of which saturates14.1 g

Carbohydrate39.4 g

of which sugars30.7 g

Protein47.5 g

Sodium1297 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

Preheat the oven to 220°C/200°C fan-forced. Cut the zucchini and butternut pumpkin into bite-sized chunks. Thinly slice the carrot into half-moons. Slice the red onion into thick wedges. Finely chop the garlic. Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a medium bowl, combine a generous drizzle of olive oil with a pinch of salt and pepper and 1/2 the mild Caribbean jerk seasoning. Add the chicken breast, turning to coat.

Divide the zucchini, pumpkin, carrot and onion between two lined oven trays. Drizzle with olive oil, then sprinkle with the chicken-style stock powder. Season, then toss to coat. Roast until tender and golden, 25-30 minutes.

When the veggies have 15 minutes remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the chicken steaks 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.

TIP: The seasoning may char slightly in the pan, this adds to the flavour!

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the garlic and the remaining mild Caribbean jerk seasoning. Cook, stirring, until fragrant, 1 minute.

Stir through the coconut milk and simmer until thickened slightly, 2-3 minutes. Add the baby spinach leaves to the roasted veggie tray, tossing to combine.

Slice the Caribbean-spiced chicken. Divide the roast veggie toss between plates. Top with the chicken and coconut sauce. Serve sprinkled with the flaked almonds.