With plenty of sunshiney flavours, this meal will bring smiles aplenty to the dinner table. Mildly spiced chicken, a sweet charred pineapple salsa and broccolini tossed with lemon come together in a dish that's pure perfection.
Each week, we search the country to source the best ingredients, with a focus on quality and variety. This week's green beans were in short supply, so we've replaced them with broccolini. Don't worry, the recipe will be just as delicious
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
/ Serving 4 people
/ Serving 4 people
mild Caribbean jerk seasoning
basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
water (for the rice)
water (for the sauce)
Halve the broccolini lengthways. Finely chop the garlic (or use a garlic press). Pick and finely chop the mint leaves. Zest the lemon to get a good pinch, then slice into wedges. Place your hand flat on top of the chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a medium bowl, add the chicken steaks, 1 1/2 sachets of mild Caribbean jerk seasoning and a drizzle of olive oil. Toss to coat.
In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, drain the pineapple slices, reserving the juice. Heat a large frying pan over a high heat. Add the pineapple and cook until lightly charred, 2-3 minutes each side. Remove from the pan and finely chop. Transfer to a medium bowl.
Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the broccolini and cook until softened, 5-6 minutes. TIP: Add a dash of water to help the broccolini cook evenly. Transfer to a bowl. Add a squeeze of lemon juice, a good pinch of lemon zest and season with salt and pepper. Cover to keep warm. TIP: Leave out the lemon if you have fussy eaters!
In a small bowl, mix the BBQ sauce, a squeeze of lemon juice, 1 tbs reserved pineapple juice and water (for the sauce). Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the chicken and cook until cooked through, 3-5 minutes each side (depending on thickness). Move the chicken to one side of the pan, add the BBQ sauce mixture and heat until bubbling and slightly thickened, 1 minute. Turn the chicken to coat in the sauce.
Thickly slice the chicken. Add the mint to the bowl with the pineapple and add a squeeze of lemon. Divide the garlic rice, BBQ jerk chicken slices and zesty greens between plates. Spoon over the sauce from the pan and top with the pineapple salsa.