Jerk Chicken & Roasted Kumara with Charred Corn Slaw

Name: Jerk Chicken & Roasted Kumara with Charred Corn Slaw Top rated | Available all October
Total time: 30 min
Yield: 2
Cuisine: Caribbean
Ingredients: 1 olive oil; 1 packet chicken breast; ½ tin sweetcorn; ½ lemon; 1 bag baby spinach leaves; 1 bag slaw mix; 1 packet Smokey Aioli; 1 Kumara; 1 sachet Mild Caribbean Jerk Seasoning

Top rated | Available all October

Get up to $175 off

We're using our mild Caribbean jerk seasoning to give the classic combo of chicken and roasted potatoes some Jamaican mojo. A colourful slaw with charred corn brings added excitement to this devilishly delicious dish.

Allergens:

Eggs

•Soy

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

chicken breast

½ tin

sweetcorn

lemon

1 bag

baby spinach leaves

1 bag

slaw mix

1 packet

Smokey Aioli

(Contains: Eggs, Soy; )

Kumara

1 sachet

Mild Caribbean Jerk Seasoning

Not included in your delivery

olive oil

Nutrition Values

/ per serving

Energy (kJ)3228 kJ

Fat43.7 g

of which saturates5.7 g

Carbohydrate55.6 g

of which sugars19 g

Protein37.8 g

Sodium1523 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.

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

Preheat the oven to 220°C/200°C fan-forced. Peel and cut the kumara into bite-sized chunks. Place on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. Add a dash of water to the tray and roast until tender, 20-25 minutes.

TIP: Leave the kumara unpeeled if you prefer!

While the kumara is roasting, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. In a medium bowl, combine the mild Caribbean jerk seasoning and a drizzle of olive oil. Season with salt, then add the chicken and toss to coat. Set aside. Drain the sweetcorn (see ingredients).

Heat a large frying pan over a high heat. Cook the sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl.

TIP: Cover the pan with a lid if the corn kernels are “popping” out

Return the pan to a medium-high heat with a drizzle of olive oil. Cook the chicken until cooked through, 3-5 minutes on each side (cook in batches if your pan is getting crowded).

TIP: The spice blend will char in the pan, don't worry, this adds to the flavour!

TIP: Chicken is cooked through when it's no longer pink inside.

While the chicken is cooking, roughly chop the baby spinach leaves. Cut the lemon into wedges. Add the baby spinach, slaw mix, 1/2 the smokey aioli and a generous squeeze of lemon juice to the charred corn. Season with salt and pepper and toss to coat.