Jerk Honey Chicken & Veggie Fries

Name: Jerk Honey Chicken & Veggie Fries with Pear Slaw, Smokey Aioli & Lime and Chilli Mayo
Total time: 30 min
Yield: 2
Cuisine: Creole/Cajun
Ingredients: 1 packet Smokey Aioli; 320 g Chicken Thigh; 1 packet Potato; 1 Carrot; 1 packet Shredded Cabbage Mix; 1 Pear; 1 Beetroot; 1 sachet Mild Caribbean Jerk Seasoning; 1 Lime and Chilli Mayo; 1 drizzle olive oil; 20 g butter; 2 tsp honey; 1 drizzle vinegar (white wine or rice wine)

with Pear Slaw, Smokey Aioli & Lime and Chilli Mayo

Recipe Development TeamUpdated on July 31, 2026

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Calories

:

670 kcal

Protein

:

34.2g protein

Total

:

30 minutes

Difficulty

:

Easy

Allergens:

Eggs
Soy
Milk

Tonight is a celebration on a plate, so get your knives and forks at the ready because once this dish hits the table it’s party time. Kicking us off is this mouth-watering Caribbean jerk seasoned chicken drizzled in a sweet honey coating and served with a smokey aioli. The colourful display of roast veggies are also bringing their A-game tonight so you best join in the fun too! This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Smokey Aioli

(Contains: Eggs, Soy)

320 g

Chicken Thigh

1 packet

Potato

1

Carrot

1 packet

Shredded Cabbage Mix

1

Pear

1

Beetroot

1 sachet

Mild Caribbean Jerk Seasoning

1

Lime and Chilli Mayo

(Contains: Eggs)

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk)

2 tsp

honey

1 drizzle

vinegar (white wine or rice wine)

Nutrition

Energy (kJ)2800 kJ

Calories670 kcal

Fat46.1 g

of which saturates12.1 g

Carbohydrate37.8 g

of which sugars27.7 g

Dietary Fibre7 g

Protein34.2 g

Sodium1110 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

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

1

• Preheat oven to 240°C/220°C fan-forced.
• Cut potato, carrot and beetroot into fries.
• Place veggies fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Spread out evenly and bake until tender, 20-25 minutes.

2

• Meanwhile, thinly slice pear.
• Cut chicken thigh into 2cm chunks.

3

• In a medium bowl, combine chicken, mild Caribbean jerk seasoning, a drizzle of olive oil and a pinch of salt and pepper.

4

• When the veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook chicken, tossing, until browned and cooked through, 5-6 minutes. • Remove pan from heat, then add the butter and honey, turning chicken to coat.
TIP: Chicken is cooked through when it's no longer pink inside.

5

• While the chicken is cooking, in a large bowl, combine shredded cabbage mix, pear and a drizzle of vinegar and olive oil. Season to taste with salt and pepper.