Caribbean Chicken & Roast Veggie Medley
with Lemon & Garlic Aioli
We’re using our mild Caribbean jerk seasoning to give the classic combo of chicken and veggies – think pumpkin, tomato and parsnip – some Jamaican mojo. Finish with some garlic aioli to bring added excitement to this devilishly delicious dish.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Tomato
320 g
Chicken Breast
1 packet
Baby Spinach Leaves
1
Red Onion
1
Lemon
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1
Parsnip
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
Peeled Pumpkin Pieces
Not included in your delivery
1 drizzle
olive oil
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Cut parsnip (see ingredients) into bite-sized chunks. Slice onion (see ingredients) into wedges.
• Place peeled pumpkin pieces, parsnip and onion on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat.
• Spread out evenly, then roast until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• While veggies are roasting, roughly chop tomato. Slice lemon into wedges.
• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks.
• In a medium bowl, combine mild Caribbean jerk seasoning and a drizzle of olive oil. Add chicken and turn to coat. Set aside.
• In a large frying pan heat a drizzle of olive oil over medium-high heat.
• Cook chicken until cooked through, 3-5 minutes each side (cook chicken in batches if your pan is getting crowded).
TIP: The spice blend will char in the pan – don’t worry, this adds to the flavour!
TIP: The chicken is cooked through when it’s no longer pink inside.
• To the tray with roasted veggies, add baby spinach leaves, tomato and a squeeze of lemon juice. Season to taste and toss to combine.
• Slice Caribbean chicken.
• Divide roast veggie toss between bowls. Top with chicken, spooning over any resting juices.
• Serve with garlic aioli. Enjoy!
