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Double Spiced Chicken & Caribbean Coconut Sauce
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Double Spiced Chicken & Caribbean Coconut Sauce

Double Spiced Chicken & Caribbean Coconut Sauce

with Roast Pumpkin & 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.

Kid Friendly
Over 30g protein
Under 650kcal
Under 30g carbs
Climate Superstar

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

Total Time40 minutes


Serving amount

½ tin




2 clove


2 packet

chicken breast

(May be present Gluten, Soy. )

1 sachet

Mild Caribbean Jerk Seasoning

1 packet

peeled pumpkin pieces

1 packet

coconut milk

1 packet

baby spinach leaves

Not included in your delivery

olive oil


Nutrition Values

Energy (kJ)2332 kJ
Fat28.1 g
of which saturates18 g
Carbohydrate30.4 g
of which sugars17.6 g
Dietary Fibre8 g
Protein75.1 g
Sodium1119 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.


Baking Paper
Baking Tray
Large Frying Pan



• Preheat oven to 220°C/200°C fan-forced. Drain 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 large 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 peeled pumpkin pieces 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 in batches, 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 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 baby spinach leaves and toss to combine.


• Slice spiced chicken. • Divide roast pumpkin and veggie toss between plates. Top with chicken. • Pour over Caribbean coconut sauce to serve. Enjoy!