Spiced Chicken & Caribbean Coconut Sauce

Name: Spiced Chicken & Caribbean Coconut Sauce with Roast Pumpkin & Veggie Toss
Total time: 40 min
Yield: 2
Cuisine: Caribbean
Ingredients: olive oil; ½ tin sweetcorn; 1 parsnip; 1 onion; 1 packet chicken breast; 1 packet peeled pumpkin pieces; 1 sachet Chicken-Style Stock Powder; 1 tin coconut milk; 1 bag baby spinach leaves; 2 clove garlic; 1 sachet Mild Caribbean Jerk Seasoning

with Roast Pumpkin & Veggie Toss

Get up to $175 off

There’s nothing better than chicken that’s juicy on the inside and wonderfully charred with mild spices on the outside. That’s how we’re preparing our protein tonight, plus add a drizzle of creamy Caribbean coconut sauce to double down on all that flavour. Delish!

Tags:

Kid Friendly

•Calorie Smart

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

Total40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

½ tin

sweetcorn

parsnip

onion

1 packet

chicken breast

1 packet

peeled pumpkin pieces

1 sachet

Chicken-Style Stock Powder

1 tin

coconut milk

1 bag

baby spinach leaves

2 clove

garlic

1 sachet

Mild Caribbean Jerk Seasoning

Not included in your delivery

olive oil

Nutrition Values

/ per serving

Energy (kJ)2545 kJ

Fat29.2 g

of which saturates19.6 g

Carbohydrate34 g

of which sugars23.4 g

Protein41 g

Sodium1407 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. Drain the sweetcorn (see ingredients). Cut the parsnip into thick half-moons. Slice the red onion into wedges. Finely chop the garlic. Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a medium bowl, combine 1/2 the mild Caribbean jerk seasoning and a drizzle of olive oil. Add the chicken, season with salt and pepper, then turn to coat. Set aside.

Spread the peeled & chopped pumpkin, parsnip and onion over a lined oven tray. Sprinkle with the chicken-style stock powder, drizzle with olive oil and season. Toss to coat. Roast until tender and golden, 25-30 minutes.

TIP: If your oven tray is crowded, divide between two trays.

While the veggies are roasting, heat a large frying pan over a medium-high heat. Cook the sweetcorn until lightly charred, 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 a medium-high heat with a drizzle of olive oil. Cook the chicken 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.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the garlic and remaining Caribbean seasoning, stirring, until fragrant, 1 minute. Add the coconut milk and simmer, stirring, until thickened slightly, 2-3 minutes. Set aside. When the veggies are done, transfer to the charred corn along with the baby spinach leaves. Toss to combine.