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Caribbean Recipes

Caribbean Jerk Inspired Chicken Traybake

Caribbean Jerk Inspired Chicken Traybake

Caribbean Jerk Inspired Chicken Traybake

with Pepper and Green Beans

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Our Caribbean Jerk Inspired Chicken Traybake captures the vibrant flavours of the Caribbean. Flavoured with jerk seasoning that contains paprika, cayenne, pimento and thyme, sweetness, spice and heat deliciously collide together. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:

High Protein

•New

Allergens:

Mustard

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes

Active 10 minutes

DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

Roasted Spice and Herb Blend

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

150 grams

Green Beans

2 unit(s)

British Chicken Breasts

1 sachet(s)

Caribbean Style Jerk

(Contains: Mustard)

40 grams

Mango Chutney

Not included in your delivery

2 tbsp

Mayonnaise

Nutritional information

Energy (kJ)2334 kJ

Energy (kcal)558 kcal

Fat14.5 g

of which saturates1.9 g

Carbohydrate63.9 g

of which sugars18.5 g

Dietary Fibre10.4 g

Protein45.9 g

Salt1.4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

Instructions

Roast the Potatoes

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel).

Pop the chunks onto a large baking tray. Drizzle with oil, sprinkle over the roasted spice and herb blend, then season with salt and pepper. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

Prep the Veg

2

Meanwhile, halve the bell pepper and discard the core and seeds. Cut lengthways into large wedges.

Trim the green beans.

Flavour the Chicken

3

Lay the chicken onto a large baking tray. Sprinkle with the Caribbean style jerk and season with salt and pepper.

Add the pepper to the tray next to the chicken. Drizzle with oil, season with salt and pepper, then toss to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Time to Bake

4

Roast the chicken and pepper on the top shelf of your oven until the veg are tender and the chicken is cooked through, 25-30 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Bring on the Beans

5

When the chicken has 10 mins remaining, add the green beans to the baking tray with the chicken and pepper. Toss with the pepper.

Return the tray to the oven for the remaining cooking time.

Serve Up

6

Once cooked, drizzle the mango chutney over the chicken. Cut the chicken into 2cm thick slices.

Share the chicken, potatoes and roasted veg between your plates.

Serve with the mayo (see pantry for amount) on the side for dipping.

Enjoy!

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