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Caribbean Chicken & Roasted Veggies
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Caribbean Chicken & Roasted Veggies

Caribbean Chicken & Roasted Veggies

with Cucumber Salad & Aioli

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

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Allergens:
Egg
Soy

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
DifficultyEasy

Ingredients

Serving amount

1

potato

1

carrot

1

beetroot

1

cucumber

1 packet

chicken breast

1 bag

baby spinach leaves

1 sachet

mild Caribbean jerk seasoning

1 packet

garlic aioli

(Contains Egg, Soy; )

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)2157 kJ
Fat28.6 g
of which saturates6.3 g
Carbohydrate35.9 g
of which sugars20.1 g
Dietary Fibre9.4 g
Protein34.8 g
Sodium1083 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. Cut beetroot into small chunks. • Place veggies on a lined oven tray. Drizzle with olive oil and season salt and 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.

2
2

• While the veggies are roasting, thinly slice cucumber. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.

3
3

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

4
4

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until browned and cooked through, 3-5 minutes each side.

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

5
5

• Meanwhile, add baby spinach leaves in a large bowl, along with cucumber and a drizzle of white wine vinegar and olive oil. Season to taste and toss to combine.

6
6

• Slice Caribbean chicken. • Divide roasted veggies and cucumber salad between bowls. Top with chicken, spooning over any resting juices. • Serve with garlic aioli. Enjoy!