Caribbean-Style Chicken
with Jewelled Rice and Citrus Mayo
Our favourite way of bringing Caribbean flair to a weeknight chicken dish? A sprinkle of jerk seasoning! Zucchini, sweet peppers, corn and citrus mayo add a hint of brightness to bring it all together.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
310 g
Chicken Breast Tenders
¾ cup
Basmati Rice
1 unit(s)
Zucchini
1 unit(s)
Sweet Bell Pepper
113 g
Corn Kernels
56 g
Yellow Onion, chopped
7 g
Cilantro
4 tbsp
Mayonnaise
(Contains Mustard, Egg May contain Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)
2 tbsp
Jerk Sauce
(Contains Milk, Sulphites May contain Sulphites, Milk, Soy)
1 tbsp
Jerk Spice Blend
(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
1 tsp
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
1 unit(s)
Lime
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Pepper*
0.06 tsp
Salt*
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Add rice and half the garlic salt to the boiling water.
- Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Meanwhile, quarter zucchini lengthwise, then cut into 1/2-inch pieces.
- Add zucchini and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with remaining garlic salt and pepper, then toss to coat.
- Roast in the middle of the oven, stirring halfway through, until tender, 12-14 min.
- Meanwhile, pat chicken dry with paper towels.
- Add chicken, Jerk Spice Blend and 1/2 tbsp (1 tbsp) oil to another parchment-lined baking sheet. Toss to coat, then arrange in a single layer.
- Roast in the top of the oven, 8 min.
- Carefully remove baking sheet from the oven, then dollop jerk sauce over chicken.
- Return to the top of the oven and continue to roast until cooked through, 4-6 min.**
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then onions, peppers and corn. Cook, stirring occasionally, until veggies are tender-crisp, 5-6 min.
- Season with salt and pepper.
- Remove from heat and set aside.
- Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.
- Add mayo, lime juice, half the lime zest and 1/4 tsp (1/2 tsp) sugar to a small bowl. Season with pepper, then stir to combine.
- Roughly chop or tear cilantro.
- Fluff rice with a fork. Stir in veggies, half the cilantro and remaining lime zest.
- Divide jewelled rice between plates. Top with roasted zucchini and chicken.
- Drizzle citrus mayo over top and sprinkle with remaining cilantro.
- Squeeze a lime wedge over top, if desired.