Caribbean Jerk Chicken & Veggie Couscous
with Baby Leaves & Mayonnaise
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 tin
Sweetcorn
1 packet
Couscous
(Contains: Wheat, Gluten; )
320 g
Chicken Breast
1 packet
Baby Spinach Leaves
1 packet
Parsley
1 sachet
Chicken-Style Stock Powder
1
Leek
1 sachet
Mild Caribbean Jerk Seasoning
Nutrition Values
Cooking Steps
• Thickly slice leek. Drain sweetcorn. Roughly chop baby leaves. • Cut chicken breast into 2cm chunks.
• In a medium bowl, combine mild Caribbean jerk seasoning and a drizzle of olive oil. Add chicken breast and toss to coat.
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Add the water and chicken-style stock powder. Bring to the boil, then cook, uncovered on medium-high heat, stirring occasionally until tender and the water is absorbed, 10-12 minutes.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.
TIP: The spice blend will char slightly in the pan, this adds to the flavour! TIP: Chicken is cooked through when it's no longer pink inside.
• Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Divide corn and veggie couscous between bowls. Top with Caribbean chicken. • Drizzle with mayonnaise and tear over parsley to serve. Enjoy!
