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Spiced Chicken & Caribbean Coconut Sauce

Spiced Chicken & Caribbean Coconut Sauce

with Roast Pumpkin & Veggie Toss

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Who doesn’t love a succulent, perfectly seasoned chicken? Paired with roasted veggies coated in chicken stock for an irresistible flavour, we bet this will be a real hit in the household tonight!

Tags:Not Suitable for CoeliacsNaturally Gluten-FreeUnder 650kcal
Allergens:Tree NutsSulphites

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

zucchini

1

butternut pumpkin

1

carrot

1

red onion

2 clove

garlic

1 packet

chicken breast

1 cube

chicken stock

1 packet

flaked almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 packet

coconut milk

1 bag

baby spinach leaves

1 sachet

mild Caribbean jerk seasoning

(ContainsSulphites)

Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2633 kJ
Fat28.3 g
of which saturates13.1 g
Carbohydrate37.6 g
of which sugars31.1 g
Protein44.7 g
Sodium1314 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Cut the zucchini and butternut pumpkin into 2cm chunks. Thinly slice the carrot into 1cm half-moons. Slice the red onion into 2cm 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 the chicken breast, 1/2 the mild jerk seasoning and a generous drizzle of olive oil. Season with salt and pepper.

2

Divide the zucchini, pumpkin, carrot and onion between two oven trays lined with baking paper. Crumble over the chicken stock (1 cube for 2 people / 2 cubes for 4 people), and a drizzle of olive oil. Season with salt and pepper and toss to coat. Roast until tender and golden, 25-30 minutes.

3

While the veggies are roasting, heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl and set aside.

4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken until cooked through, 3-5 minutes each side (depending on thickness). Transfer to a plate. TIP: The chicken is cooked through when it's no longer pink inside.

5

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the garlic and remaining mild Caribbean jerk seasoning and cook, stirring, until fragrant, 1 minute. Stir through the coconut milk and simmer until thickened slightly, 2-3 minutes. When the roasted veggies are done, add the baby spinach leaves to the tray and toss to combine.

6

Slice the spiced chicken. Divide the roast pumpkin and veggie toss between plates and top with the spiced chicken. Pour over the coconut jerk sauce. Garnish with the flaked almonds.