Caribbean-Spiced Chicken & Roasted Veggies
with Tomato Salad & Mayo
- Eggs
- May contain traces of allergens
- Fish
- Wheat
- Traces of Cashew
- Almond
- Sesame
- Soy
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!*
Ingredients
1
carrot
1
beetroot
1
Brown Onion
1
tomato
½
fresh chilli (optional)
1 packet
chicken thigh
1 bag
salad leaves
1
Kumara
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
mayonnaise
(Contains: Eggs May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
Not included in your delivery
olive oil
¼ tsp
salt
1 drizzle
white wine vinegar
Nutrition
You will need
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The Caribbean jerk seasoning was a hit, with many praising the chicken's delicious and moreish taste.
- Ease of prep: Customers found this meal quick and easy to prepare, with simple steps and straightforward cooking.
- Suggestions: Consider adding more variety to the roasted vegetables; some suggested including kumara or pumpkin.
- Next-day meals: Several reviewers mentioned the dish was still tasty when eaten cold the next day for lunch.
- Portions: Some felt the vegetable portions were small; consider adding extra carrots or salad greens.
