Jamaican-Spiced Chicken & Coconut Sauce
with Roast Veggie Toss- 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 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.*
Ingredients
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
(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 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.
