Caribbean Jerk Inspired Chicken Traybake

Name: Caribbean Jerk Inspired Chicken Traybake with Pepper and Tenderstem® Broccoli
Total time: 45m
Yield: 2
Ingredients: 450 grams Potatoes; 1 sachet(s) Roasted Spice and Herb Blend; 1 unit(s) Bell Pepper; 160 grams Tenderstem® Broccoli; 2 unit(s) British Chicken Breasts; 1 sachet(s) Caribbean Style Jerk; 40 grams Mango Chutney; 2 tbsp Mayonnaise

with Pepper and Tenderstem® Broccoli

4.5(484)

Recipe Development TeamUpdated on February 09, 2026

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Calories

539 kcal

Protein

40.6g protein

Difficulty

Easy

Calorie Smart

High Protein

Prepped in 10

Allergens:

Mustard

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.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

Roasted Spice and Herb Blend

1 unit(s)

Bell Pepper

160 grams

Tenderstem® Broccoli

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)2257 kJ

Energy (kcal)539 kcal

Fat16.4 g

of which saturates2.6 g

Carbohydrate64.7 g

of which sugars19 g

Dietary Fibre10.8 g

Protein40.6 g

Salt1.2 g

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

Utensils

•Baking Tray

Instructions

PDF

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.

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

Halve any thick broccoli stems lengthways.

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.

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

When the chicken has about 12 mins remaining, add the broccoli to the baking tray with the chicken and pepper. Toss with the pepper.

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