Spiced Chicken & Caribbean Coconut Sauce
with Roast Cauliflower & Veggie Toss
With hints of pimento, pepper and nutmeg, our mild Caribbean seasoning is perfect for jazzing up juicy chicken breast. We've even sprinkled some in the creamy coconut sauce for a meal that's sure to be a success.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
Due to local availability, the ingredients you receive may be a little different to what’s pictured. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 tin
sweetcorn
1 portion
cauliflower
1
Onion
2 clove
garlic
1 packet
chicken breast
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
light coconut milk
1 bag
baby spinach leaves
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Drain the sweetcorn. Chop cauliflower (including stalks) into small florets. Slice onion into wedges. Finely chop garlic. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine half the mild Caribbean jerk seasoning and a generous drizzle of olive oil. Add chicken, season with salt and pepper and turn to coat. Set aside.
Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!
• Place cauliflower and onion on a lined oven tray. Drizzle with olive oil and season. Toss to coat, spread out evenly, then roast until tender and golden, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays. Little cooks: Help toss the veggies.
• While the veggies are roasting, heat a large frying pan over medium-high heat. Cook sweetcorn until lightly browned, 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 medium-high heat with a drizzle of olive oil. Cook 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.
• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook garlic and remaining mild Caribbean jerk seasoning, stirring, until fragrant, 1 minute. • Stir through light coconut milk and simmer until slightly thickened, 2-3 minutes. Season to taste and set aside. • When the veggies are done, transfer them to the bowl with the charred corn, then add salad leaves and toss to combine.
• Slice spiced chicken. • Divide roast cauliflower and veggie toss between plates. Top with chicken. • Pour over Caribbean coconut sauce to serve. Enjoy!
