Creamy Coconut Jerk Chicken
with Roast Veggie Cauliflower Rice
We’re going for the three C’s tonight and all of them are shining bright with flavour. First up a coconutty sauce, mildly spiced and creamy it goes perfectly over our second C, seared boneless chicken drumsticks. For the finale we’re pulling out a cauliflower rice with garlic and zest. This is a powerhouse trio that you’ll be head over heels for. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Ingredients
1
carrot
1
white turnip
½
lemon
1 packet
cauliflower rice
1 tin
coconut milk
1 bag
baby spinach leaves
2 clove
garlic
1 packet
Chicken Drumstick Fillet
1 sachet
Mild Caribbean Jerk Seasoning
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and white turnip into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, finely chop garlic. Zest lemon to get a good pinch, then slice into wedges. • In a medium bowl, combine boneless chicken drumsticks, a drizzle of olive oil and 1/2 the mild Caribbean jerk seasoning.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until browned, 2 minutes each side. • Transfer to a second lined oven tray and bake until cooked through, 10-12 minutes.
TIP: The chicken is cooked through when it's no longer pink inside.
• While the chicken is baking, wipe out the frying pan and return to high heat with a drizzle of olive oil. Cook cauliflower rice until softened, 2-4 minutes. • Add 1/2 the garlic and lemon zest and cook until fragrant, 1 minute. Transfer to a large bowl.
• While the cauliflower rice is cooking, in a small saucepan, heat a drizzle of olive oil over medium-high heat. Cook the remaining garlic and the remaining jerk seasoning, stirring, until fragrant, 1 minute. • Stir through coconut milk and simmer until thickened slightly, 2-4 minutes. Stir through a squeeze of lemon juice.
• To the bowl with cauliflower rice, add the roasted veggies and baby spinach leaves. • Slice the chicken. • Divide roast veggie cauliflower rice between bowls. Top with chicken and creamy coconut sauce. • Serve with any remaining lemon wedges. Enjoy!
