Coconut Caribbean Chicken & Rice Bowl
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Coconut Caribbean Chicken & Rice Bowl

Coconut Caribbean Chicken & Rice Bowl

with Rainbow Slaw & Peanuts

Caribbean spiced chicken is such a party for your mouth, we had to step up every element of this lively dish. From the rainbow slaw to the crunchy peanuts, each colourful bite is a delight!

This recipe is under 650kcal per serving.

Kid Friendly
Calorie Smart
Over 30g protein
Climate Superstar

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time25 minutes
Cooking Time


Serving amount

1 packet

jasmine rice

(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

1 packet

chicken breast

1 packet

garlic paste

(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 sachet

Mild Caribbean Jerk Seasoning

1 packet

coconut milk

1 packet

baby leaves

1 packet

Slaw Mix

1 sachet

Crushed Peanuts

(Contains Peanut; )

1 packet


Not included in your delivery

olive oil


white wine vinegar


Nutrition Values

Energy (kJ)2662 kJ
Fat28.1 g
of which saturates17 g
Carbohydrate73.7 g
of which sugars6.9 g
Protein51.8 g
Sodium1149 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.


Medium Saucepan
Large Frying Pan



• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add jasmine rice and a pinch of salt. Cook, uncovered, over high heat until tender, 12-14 minutes. • Drain and return to the saucepan. Cover to keep warm.

Little cooks: Older kids can help add the rice to the saucepan under adult supervision. Be careful, the water is boiling!


• Meanwhile, cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 4-5 minutes. • Add garlic paste and mild Caribbean jerk seasoning and cook, stirring, until fragrant, 1 minute. • Add coconut milk and a splash of water and simmer until slightly thickened, 2-3 minutes. Remove pan from heat and set aside.


• While the chicken is cooking, roughly chop baby leaves. • In a medium bowl, combine baby leaves, slaw mix and a drizzle of white wine vinegar and olive oil.


• Divide rapid rice, coconut Caribbean chicken and rainbow slaw between bowls. Pour any remaining coconut sauce from the pan over chicken. • Top with crushed peanuts and tear over coriander to serve. Enjoy!

Little cooks: Help tear over the herbs.