Caribbean Jerk Chicken & Corn Slaw

Name: Caribbean Jerk Chicken & Corn Slaw with Charred Corn Slaw & Smokey Aioli
Total time: 30 min
Yield: 2
Cuisine: Caribbean
Ingredients: olive oil; 2 potato; 1 tin sweetcorn; ½ lemon; 1 packet chicken breast; 1 sachet Mild Caribbean Jerk Seasoning; 1 avocado; 1 bag Slaw Mix; 1 packet Smokey Aioli

with Charred Corn Slaw & Smokey Aioli

4.0(35)

Recipe Development TeamUpdated on March 31, 2026

Get tasty recipes from just $6 per serving

Calories

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Protein

41.2g protein

Total

30 minutes

Difficulty

Easy

Kid Friendly

Bestseller

Allergens:

Eggs
Soy

We're using our mild Caribbean jerk seasoning to give the combo of chicken and roasted potato some Jamaican mojo. A colourful slaw with charred corn brings added excitement to this devilishly delicious dish. Unfortunately, this week's pumpkin was in short supply, so we've replaced it with potato. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!

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

Ingredients

Serving amount

potato

1 tin

sweetcorn

lemon

1 packet

chicken breast

1 sachet

Mild Caribbean Jerk Seasoning

avocado

1 bag

Slaw Mix

1 packet

Smokey Aioli

(Contains: Eggs, Soy)

Not included in your delivery

olive oil

Nutrition

Energy (kJ)2989 kJ

Fat49.4 g

of which saturates6.7 g

Carbohydrate30.3 g

of which sugars18.7 g

Protein41.2 g

Sodium1396 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.

You will need

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced. • Cut potato into bite-sized chunks. Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.

• While the potato is roasting, drain the sweetcorn. Cut lemon into wedges. • 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 and a drizzle of olive oil. Add chicken and toss to coat.

• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a second medium bowl.

TIP: Cover the pan with a lid if the corn kernels are “popping” out.

• Return the 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).

TIP: The spice blend will char in the pan, don't worry, this adds to the flavour! TIP: Chicken is cooked through when it's no longer pink inside.

• While the chicken is cooking, slice avocado in half, scoop out flesh and roughly chop. • Add slaw mix to the bowl of charred corn, along with avocado, half the smokey aioli and a generous squeeze of lemon juice. Season and toss to combine.