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Caribbean Chicken & Roasted Veggies

Caribbean Chicken & Roasted Veggies

with Tomato Salad & Garlic Aioli

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We're using our mild Caribbean jerk seasoning to give the classic combo of chicken and veggies some Jamaican mojo. Colourful veggies with salsa and garlic aioli bring added excitement to this devilishly delicious dish.

This recipe is under 650kcal per serving.

Our suppliers have been affected by the recent adverse weather conditions and COVID-related labour shortages, which is impacting the availability of some ingredients. As such, what you receive may be slightly different to what's pictured. Don't worry, your recipe will be just as delicious!

Tags:Under 650kcal
Allergens:Eggs

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

1

red kumara

1

carrot

1

beetroot

1

onion

1

tomato

½

fresh chilli

1 packet

chicken thigh

1 bag

salad leaves

1 packet

garlic aioli

(ContainsEggs)

1 sachet

mild Caribbean jerk seasoning

Not included in your delivery

1

olive oil

¼ tsp

salt

1 drizzle

white wine vinegar

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2332 kJ
Fat24.4 g
of which saturates3.7 g
Carbohydrate45.7 g
of which sugars22.2 g
Protein38.5 g
Sodium1404 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 oven to 240°C/220°C fan-forced. Peel, then cut the red kumara into bite-sized chunks. Cut the carrot into bite-sized chunks. Cut the beetroot into small chunks. Slice the brown onion into wedges. Place the veggies on a lined oven tray. Drizzle with olive oil, add the salt and season with pepper. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes.

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

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

2

While the veggies are roasting, roughly chop the tomato. Finely chop the long green chilli (if using).

3

In a medium bowl, combine the mild Caribbean jerk seasoning and a drizzle of olive oil. Season with salt, then add the chicken thigh and turn to coat.

4

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken, turning occasionally, until golden and cooked through, 10-14 minutes.

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

TIP: The chicken is cooked through when it's no longer pink inside.

5

While the chicken is cooking, add the salad leaves, tomato, chilli and a drizzle of white wine vinegar and olive oil to a large bowl. Season to taste and toss to combine.

6

Slice the Caribbean chicken. Divide the chicken, salad and roasted veggies between plates. Spoon any resting juices over the chicken. Serve with the garlic aioli.