Caribbean Chicken & Roasted Veggies

Name: Caribbean Chicken & Roasted Veggies with Cucumber Salad & Mayo
Total time: 35 min
Yield: 2
Cuisine: Creole/Cajun
Ingredients: 320 g Chicken Breast; 1 packet Mayonnaise; 1 Cucumber; 1 packet Baby Spinach Leaves; 1 packet Potato; 1 Carrot; 1 sachet Mild Caribbean Jerk Seasoning; 1 Beetroot; 1 drizzle olive oil; 1 drizzle white wine vinegar

with Cucumber Salad & Mayo

4.5(242)

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Calories

381 kcal

Protein

40.7g protein

Total

35 minutes

Difficulty

Easy

Allergens:

Soy
Sesame
Fish
Eggs
May contain traces of allergens

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 mayo bring added excitement to this devilishly delicious dish. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

320 g

Chicken Breast

1 packet

Mayonnaise

(May be present: Soy, Sesame, Fish, Eggs)

Cucumber

1 packet

Baby Spinach Leaves

1 packet

Potato

Carrot

1 sachet

Mild Caribbean Jerk Seasoning

Beetroot

Not included in your delivery

1 drizzle

olive oil

1 drizzle

white wine vinegar

Nutrition Values

Calories381 kcal

Energy (kJ)1590 kJ

Fat13.9 g

of which saturates1.8 g

Carbohydrate21.6 g

of which sugars14.3 g

Dietary Fibre6.8 g

Protein40.7 g

Sodium933 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 Paper

•Baking Tray

•Large Frying Pan

•Baking Paper

Cooking Steps

• 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.

• While the veggies are roasting, thinly slice cucumber.

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

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, turning occasionally, until browned and cooked through, 14-16 minutes.

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

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

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