Caribbean-Spiced Chicken & Roasted Veggies
with Cucumber Salad & Aioli- Eggs
- Soy
We're using our mild Caribbean jerk seasoning to give the classic combo of chicken and veggies some Jamaican mojo. Colourful veggies with salad and creamy aioli bring added excitement to this devilishly delicious dish. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.* *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and 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
cucumber
1 packet
chicken thigh
1 bag
baby spinach leaves
1 packet
garlic aioli
(Contains: Eggs, Soy; )
1
Kumara
1 sachet
Mild Caribbean Jerk Seasoning
Not included in your delivery
1
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Utensils
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. • Place veggies on a lined oven tray. Drizzle with olive oil and season salt and 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.
• While the veggies are roasting, thinly slice cucumber.
• 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 browned and cooked through, 14-16 minutes.
• Meanwhile, add baby spinach leaves, cucumber and a drizzle of white wine vinegar and olive oil to a large bowl. Season to taste and toss to combine.
• Slice Caribbean-spiced chicken. • Divide roasted veggies and cucumber salad between plates. Top with chicken, spooning over any resting juices. • Serve with garlic aioli. Enjoy!
