Double Spiced Chicken & Caribbean Coconut Sauce
with Roast Cauliflower & Veggie TossWith hints of pimento, pepper and nutmeg, our mild Caribbean seasoning is perfect for jazzing up juicy chicken breast. We've even sprinkled some in the creamy coconut sauce for a meal that's sure to be a success. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.* *Due to local availability, the ingredients you receive may be a little different to what’s pictured. It’ll be just as delicious, just follow your recipe card!*
Ingredients
1 tin
sweetcorn
1 portion
cauliflower
1
Onion
2 clove
garlic
2 packet
chicken breast
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
light coconut milk
1 bag
baby spinach leaves
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Drain the sweetcorn. Chop cauliflower (including stalks) into small florets. Slice onion into wedges. Finely chop garlic. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine half the mild Caribbean jerk seasoning and a generous drizzle of olive oil. Add chicken, season with salt and pepper and turn to coat. Set aside.
Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!
• Place cauliflower and onion on a lined oven tray. Drizzle with olive oil and season. Toss to coat, spread out evenly, then roast until tender and golden, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays. Little cooks: Help toss the veggies.
• While the veggies are roasting, heat a large frying pan over medium-high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken in batches until browned and cooked through, 3-5 minutes each side (depending on thickness). Transfer to a plate.
TIP: The chicken is cooked through when it's no longer pink inside.
• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook garlic and remaining mild Caribbean jerk seasoning, stirring, until fragrant, 1 minute. • Stir through light coconut milk and simmer until slightly thickened, 2-3 minutes. Season to taste and set aside. • When the veggies are done, transfer them to the bowl with the charred corn, then add baby spinach leaves and toss to combine.
• Slice spiced chicken. • Divide roast cauliflower and veggie toss between plates. Top with chicken. • Pour over Caribbean coconut sauce to serve. Enjoy!
