Caribbean-Spiced Chicken & Roasted Veggies

Name: Caribbean-Spiced Chicken & Roasted Veggies with Tomato Salad & Mayo
Total time: 35 min
Yield: 2
Cuisine: Caribbean
Ingredients: olive oil; 1 carrot; 1 beetroot; 1 Brown Onion; ¼ tsp salt; 1 tomato; ½ fresh chilli (optional); 1 packet chicken thigh; 1 bag salad leaves; 1 drizzle white wine vinegar; 1 Kumara; 1 sachet Mild Caribbean Jerk Seasoning; 1 packet mayonnaise

with Tomato Salad & Mayo

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We're using our mild Caribbean jerk seasoning to give the classic combo of chicken and veggies some Jamaican mojo. Colourful veggies with salsa and creamy mayo bring added excitement to this devilishly delicious dish.

This recipe is under 650kcal per serving.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Calorie Smart

Allergens:

Egg

The quantities provided above are averages only.

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

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

beetroot

Brown Onion

tomato

fresh chilli (optional)

1 packet

chicken thigh

1 bag

salad leaves

Kumara

1 sachet

Mild Caribbean Jerk Seasoning

1 packet

mayonnaise

Not included in your delivery

olive oil

¼ tsp

salt

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)2159 kJ

Fat24.3 g

of which saturates3.7 g

Carbohydrate37.4 g

of which sugars24.3 g

Protein37.3 g

Sodium1114 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.

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

Preheat oven to 240°C/220°C fan-forced. Peel and cut kumara into bite-sized chunks. Cut carrot into bite-sized chunks. Cut beetroot into small chunks. Slice onion into wedges. Place veggies on a lined oven tray. Drizzle with olive oil, add the salt and season with pepper. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

TIP: If your oven tray is crowded, divide between two trays.

Meanwhile, roughly chop tomato. Finely chop fresh chilli (if using).

In a medium bowl, combine mild Caribbean jerk seasoning and a drizzle of olive oil. Season with salt, then add chicken thigh and turn to coat.

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, turning occasionally, until golden and cooked through, 10-14 minutes.

TIP: Don't worry if the spice blend chars a little 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 salad leaves, tomato, chilli and a drizzle of white wine vinegar and olive oil to a large bowl. Season to taste and toss to combine.

Slice Caribbean chicken. Divide tomato salad, chicken and roasted veggies between plates. Spoon any resting juices over chicken. Serve with mayonnaise.