With hints of pimento, pepper and nutmeg, our mild Caribbean jerk 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 40g carbohydrates per serving.
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
1 tin
Sweetcorn
½
Onion
2 clove
Garlic
1 packet
Chicken Breast
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
peeled pumpkin pieces
1 packet
coconut milk
1 packet
baby leaves
olive oil
• Preheat oven to 220°C/200°C fan-forced. Drain sweetcorn. Slice onion (see ingredients) into wedges. Finely chop garlic. • Place your hand flat on top of 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 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 until browned and cooked through, 3-5 minutes each side (depending on thickness). Transfer to a plate.
TIP: 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 leaves and toss to combine.
• Slice jerk chicken. • Divide roast pumpkin and veggie toss between bowls. Top with chicken. • Pour over Caribbean coconut sauce to serve. Enjoy!