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Caribbean Chicken & Mango Mayo

Caribbean Chicken & Mango Mayo

with Creamy Radish Slaw & Veggie Fries

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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

Tags:Under 30g carbsKid Friendly
Allergens:Eggs

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

parsnip

1

potato

2

radish

1 packet

chicken breast

1 bag

slaw mix

1 packet

mayonnaise

(ContainsEggs)

1 bunch

coriander

1 packet

mango mayonnaise

1 packet

mild Caribbean jerk seasoning

Not included in your delivery

olive oil

drizzle

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2228 kJ
Fat31 g
of which saturates4.5 g
Carbohydrate28.3 g
of which sugars11.1 g
Protein34.9 g
Sodium1042 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the parsnip and potato into fries.

2

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.

3

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.

4

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.

5

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.

6

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.