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Caribbean Chicken & Coconut Sauce

Caribbean Chicken & Coconut Sauce

with Roast Veggie Toss

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We just can't get enough of this spiced chicken and creamy coconut sauce combo, so we thought we'd spread the love and share it with you too! Pair it with a wholesome roast veggie toss for a truly lip-smacking dinner.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

1

beetroot

1

carrot

1 packet

chicken breast

1 tin

coconut milk

1 bag

baby spinach leaves

1

kumara

1 clove

garlic

1 sachet

mild Caribbean jerk seasoning

Not included in your delivery

1

olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2902 kJ
Fat28 g
of which saturates13.2 g
Carbohydrate62.8 g
of which sugars26.1 g
Protein40.2 g
Sodium977 mg
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 240°C/220°C fan-forced. Peel the kumara. Cut the kumara, potato and carrot into bite-sized chunks. Cut the beetroot into small chunks.

TIP: Leave the kumara unpeeled if you prefer

2

Place the veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

3

Finely chop the garlic. Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. In a medium bowl, combine 1/2 the mild Caribbean jerk seasoning, garlic and a drizzle of olive oil. Add the chicken and turn to coat.

4

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate.

TIP: Don't worry if the spice blend chars a little in the pan, this adds to the flavour!

5

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the remaining mild Caribbean jerk seasoning until fragrant, 1 minute. Add the coconut milk and any chicken resting juices, then season with pepper. Stir and cook until thickened slightly, 2-3 minutes. Set aside. Toss the baby spinach leaves through the roasted veggies and season to taste.

6

Slice the Caribbean chicken. Divide the chicken and roast veggie toss between plates. Spoon over the Caribbean coconut sauce to serve.