We're using our mild Caribbean jerk seasoning to give the classic combo of chicken and fries some Jamaican mojo with a twist. Sweet mango mayo and a colourful, creamy slaw with radish brings added excitement to this devilishly delicious dish.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving
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mild Caribbean jerk seasoning
white wine vinegar
Preheat the oven to 240°C/220°C fan-forced. Cut the parsnip and potato into fries.
Place the fries over a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread in a single layer and bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.
While the veggie fries are baking, thinly slice the radish. Place your hand flat on top of each chicken breast and use a knife to slice through horizontally to make two thin steaks. In a medium bowl, combine the mild Caribbean jerk seasoning and a drizzle of olive oil. Add the chicken and toss to coat. Set aside.
When the fries have 10 minutes cook time remaining, heat a large frying pan over a mediumhigh heat with a drizzle of olive oil. Cook the chicken, in batches, until cooked through, 3-5 minutes each side (depending on thickness). TIP: The spice blend may char slightly in the pan - this adds to the flavour! TIP: The chicken is cooked through when it's no longer pink inside.
While the chicken is cooking, add the slaw mix, radish, mayonnaise and a drizzle of white wine vinegar to a large bowl. Toss to combine and season to taste.
Roughly chop the coriander. Slice the Caribbean chicken. Divide the chicken, creamy radish slaw and veggie fries between plates. Sprinkle with the coriander and serve with the mango mayonnaise.