HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSpiced Chicken & Caribbean Coconut Sauce
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
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount




butternut pumpkin




red onion

2 clove


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


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
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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.


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.