topBanner
Spiced Chicken & Caribbean Coconut Sauce

Spiced Chicken & Caribbean Coconut Sauce

with Roast Pumpkin & Veggie Toss

Read more

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!

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
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

½ tin

sweetcorn

1

carrot

1

red onion

2 clove

garlic

1 packet

chicken breast

1 sachet

mild Caribbean jerk seasoning

1 packet

peeled & chopped pumpkin

1 sachet

chicken-style stock powder

1 tin

coconut milk

1 bag

baby spinach leaves

Not included in your delivery

olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2469 kJ
Fat22.9 g
of which saturates18 g
Carbohydrate38.3 g
of which sugars25.8 g
Dietary Fibre0 g
Protein47.4 g
Cholesterol0 mg
Sodium1423 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat the oven to 220°C/200°C fan-forced. Drain the sweetcorn (see ingredients). Thinly slice the carrot into 1cm half-moons. Slice the red onion into 2cm 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 generous drizzle of olive oil. Add the chicken, season with salt and pepper, then toss to coat. Set aside. TIP: Cut the veggies to size so they cook in time.

2

Divide the peeled & chopped pumpkin, carrot and onion between two oven trays lined with baking paper. Sprinkle with the chicken-style stock powder, drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until tender and golden, 25-30 minutes.

3

While the veggies are roasting, heat a large frying pan over a medium-high heat. Add the sweetcorn and cook 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.

4

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.

5

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

6

Slice the spiced chicken. Divide the roast pumpkin and veggie toss between plates and top with the chicken. Pour over the Caribbean coconut sauce.