Honey Jerk Chicken & Cauli-Broccoli Rice
with Fresh Chilli & Lemon
Enjoy a flavour-packed, guilt-free and nutritious meal with our cauliflower and broccoli rice! With colourful veggies stirred in and topped with our classic Caribbean-spiced chicken, we know you'll be glad you took the plunge and gave this low carb delight a go.
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 packet
Cauli-Broccoli Rice
320 g
Chicken Breast
1 packet
Baby Spinach Leaves
1 sachet
Chicken-Style Stock Powder
1
Carrot
2
Garlic
1 sachet
Mild Caribbean Jerk Seasoning
1
Fresh Chilli
1
Lemon
1 tin
Sweetcorn
1 packet
Mint
Not included in your delivery
1 drizzle
olive oil
2 tsp
honey
20 g
butter
(Contains: Milk; )
2 tbs
Mayonnaise
(Contains: Eggs; )
Nutrition Values
Utensils
Cooking Steps
• Thinly slice carrot into rounds.
• Finely chop garlic.
• Thinly slice fresh chilli (if using).
• Slice lemon into wedges.
• Drain sweetcorn.
• 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, a drizzle of
olive oil and a pinch of salt and pepper. Add chicken and turn to coat.
• Heat a large frying pan over high heat. Cook sweetcorn and carrot until
lightly browned, 4-5 minutes. Transfer to a bowl.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook
chicken until cooked through, 3-5 minutes each side (cook in batches if
your pan is getting crowded).
• Remove pan from heat, then add the honey and turn chicken to coat.
Transfer to a plate, cover to keep warm and set aside.
TIP: Cover the pan with a lid if the corn kernels are ‘popping’ out.
• Wipe out the frying pan, then return to high heat. Cook the butter and
cauli-broccoli rice, stirring, until softened, 2-4 minutes.
• Add garlic and cook until fragrant, 1 minute.
• Return carrot and corn to the pan, along with baby spinach leaves and
chicken-style stock powder and stir to combine. Season to taste.
• Slice honey jerk chicken.
• Divide cauli-broccoli rice between plates. Top with chicken.
• Garnish with chilli, tear over mint and squeeze with lemon juice. Serve with
a dollop of the mayonnaise and any remaining lemon wedges. Enjoy!
