Jerk Chicken & Green Beans
with Rainbow Veggie Fries
Bring a bunch of colour and character to your next dinner with the subtle heat of jerk-spiced chicken and the crunchy goodness of beetroot and sweet potato fries. Serve with fresh green beans, lime and coriander for a flavour to remember! This recipe is under 650kcal per serving.
Ingredients
1
Beetroot
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
Coriander
1 packet
Green Beans
1
Lime
330 g
Chicken Thigh
2
Sweet Potato
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• See 'Top Steak Tips!' (below left). • Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato and beetroot into fries. • Place veggies fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until golden and tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the veggie fries between two trays.
• Season chicken thigh with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook chicken thigh and mild Caribbean jerk seasoning (see ingredients), until browned, 5-6 minutes each side. Transfer to a plate to rest.
• While chicken is cooking, trim green beans then add beans and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave green beans on high until just tender, 2-4 minutes. • Drain green beans, then return to the bowl and cover to keep warm.
• Meanwhile, zest lime to get a pinch and slice into wedges. Finely chop coriander. In a small bowl, combine coriander, olive oil (1 tbs per person), a pinch of chilli flakes (if using), a pinch of sugar, lime zest and a generous squeeze of lime juice. Season to taste.
• Slice chicken. • Divide jerk chicken, rainbow fries and green beans between plates. • Drizzle herby sauce over chicken to serve. Enjoy!
