Pan-Seared Caribbean Chicken, Haloumi & Vibrant Veg
with Lime-Chilli Mayo
- Eggs
- Milk
With hints of capsicum and all spice, our Caribbean jerk seasoning is all you need to jazz up tonight’s juicy chicken thigh. Serve it over a sweet roast veggie toss and bring it all together with our lime & chilli mayo for creaminess and extra tropical vibes.
Ingredients
1 packet
Baby Spinach Leaves
1
Capsicum
1 sachet
Mild Caribbean Jerk Seasoning
330 g
Chicken Thigh
1
Lime & Chilli Mayo
(Contains: Eggs)
1 tin
Sweetcorn
1
Lemon
1
Pumpkin
1
Red Onion
1 packet
Haloumi
(Contains: Milk)
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
Preheat oven to 240°C/220°C fan-forced. In a medium bowl, place haloumi and cover with water to soak.Cut butternut pumpkin into bite-sized chunks. Cut red onion (see ingredients) into thick wedges. Thinly slice capsicum into strips. Drain sweetcorn. Place pumpkin, onion, capsicum and corn on a lined oven tray (if your oven tray is crowded, divide the veggies between two trays). Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender and slightly charred, 20-25 minutes. TIP: Peel the pumpkin, if you prefer!
While veggies are roasting, zest lemon to get a good pinch, then slice into wedges.
In a medium bowl, combine a drizzle of olive oil and mild Caribbean jerk seasoning. Add chicken thigh, tossing to coat.
Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices.
In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, turning occasionally, until browned and cooked through (when no longer pink inside), 10-14 minutes. Transfer to a plate and cover to keep warm.
Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side.
TIP: The spice blend will char in the pan, this adds to the flavour!
While chicken is cooking, combine coconut sweet chilli mayonnaise, lemon zest and a small squeeze of lemon juice in a small bowl. Set aside. Transfer roast veggies to a large bowl, then add baby spinach leaves. Toss to combine. Season to taste. TIP: Toss the veggies directly on the oven tray to save on washing up!
Slice Caribbean-spiced chicken. Divide roast veggie toss between plates. Top with chicken and haloumi, drizzling over any chicken resting juices. Serve with zesty coconut mayo and any remaining lemon wedges. Enjoy!
