HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconJerk Chicken & Veggie Traybake
Jerk Chicken & Veggie Traybake

Jerk Chicken & Veggie Traybake

with Charred Corn Salsa

Read more

We're taking a leaf out of the Jamaicans' book with this easy-going chicken traybake, flavoured with our signature jerk seasoning. Pop it in the oven, then take your time making a corn salsa and punchy yoghurt for a fuss-free meal with plenty of mojo.

Tags:Not Suitable for CoeliacsLow CalorieNaturally 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 Time50 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 packet

chicken thigh

2 sachet

mild Caribbean jerk seasoning


4 unit

sweet potato

1 unit

red capsicum

2 unit

red onion

1 tin


2 unit


1 bag


1 unit

long red chilli

2 packet

Greek-style yoghurt


Not included in your delivery

olive oil

½ tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2300 kJ
Fat16.9 g
of which saturates5.6 g
Carbohydrate50.2 g
of which sugars26.9 g
Dietary Fibre0 g
Protein44.1 g
Cholesterol0 mg
Sodium1320 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat the oven to 220°C/200°C fan-forced. In a medium bowl, combine the chicken thigh, mild Caribbean jerk seasoning, a pinch of salt and a drizzle of olive oil. Cut the sweet potato (unpeeled) into 2cm chunks. Cut the red capsicum into thin strips. Cut the red onion into 3cm wedges.


Place the sweet potato, capsicum and onion over two oven trays lined with baking paper. Season with the salt, drizzle with olive oil and toss to coat. Spread out in an even layer. Nestle the chicken among the veggies. Bake until golden and the chicken is cooked through, 30-35 minutes. TIP: Chicken is cooked through when it's no longer pink inside.


While the traybake is cooking, drain the sweetcorn. Roughly chop the tomato. Roughly chop the coriander. Finely chop the long red chilli (if using). Zest the lime to get a generous pinch, then slice into wedges.


Heat a medium frying pan over a high heat. When the pan is hot, add the sweetcorn and cook, tossing, until golden and lightly charred, 5 minutes. TIP: Cover the pan with a lid if the corn kernels are "popping" out. Transfer to a medium bowl. Add the tomato, coriander, a drizzle of olive oil, a squeeze of lime juice and a pinch of salt and pepper. Stir to combine.


In a small bowl, combine the Greek yoghurt, chilli (if using), lime zest, a pinch of salt and pepper and a generous squeeze of lime juice. TIP: Leave some yoghurt plain for the kids if you like!


Thickly slice the chicken. Divide the jerk chicken and veggie traybake between plates. Top with the charred corn salsa and lime and chilli yoghurt. Squeeze over the lime wedges to serve. TIP: For kids, see our serving suggestion in the main photo!