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Carribbean Chicken Rice Bowl

with Sweetcorn and Black Beans
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
246 kcal
Protein
: 
29.2g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

40 grams

Mango Chutney

1 sachet(s)

Chicken Stock Powder

150 grams

Sweetcorn

190 grams

Diced British Chicken Thigh

1 unit(s)

Garlic Clove

2 unit(s)

Spring Onion

½ carton(s)

Black Beans

1 pouch(es)

Steamed Coconut Basmati Rice

½ unit(s)

Lime

1 pot(s)

Caribbean Style Jerk

1 bunch(es)

Coriander

Not included in your delivery

150 milliliter(s)

Water

Energy (kJ)1028 kJ
Energy (kcal)246 kcal
Fat5.2 g
of which saturates2.1 g
Carbohydrate17.2 g
of which sugars11.9 g
Dietary Fibre5.7 g
Protein29.2 g
Salt0.6 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Peel and grate the garlic (or use a garlic press). Trim the spring onions then slice thinly.

Zest the lime and cut into wedges. Roughly chop the coriander (stalks and all).

Drain and rinse the sweetcorn and black beans.

2

Heat a drizzle of oil in a large frying pan over high heat.

Once hot, add the chicken and cook until golden brown, 5-6 mins, stir every 1-2 mins.

3

Add the jerk spice (add less if you don't like spice) and garlic to the chicken and cook, stirring, for 1 min.

Add the mango chutney, water (see ingredients for amounts) and chicken stock powder.

Season with salt and pepper.

Stir through the beans, sweetcorn, half the lime zest and half the spring onion.

Mix well and simmer until the sauce has reduced by half, 2-3 mins.

IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

4

Meanwhile, cook the rice according to pack instructions.

5

Stir the rice and half the coriander through the chicken mixture. Taste and add more salt and pepper if you like.

6

Divide the rice between your plates and top with the remaining spring onion, coriander and lime wedges. Enjoy!

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