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Double Mango-Jerk Chicken Sandwich

Double Mango-Jerk Chicken Sandwich

with Kiwi, Lime and Sweet Potato Sunshine Salad
Lily Stevens
Lily StevensUpdated on July 10, 2026
Get 50% off your first box & free treats for 2 months!
Get 50% off your first box & free treats for 2 months!
Calories
: 
965 kcal
Protein
: 
82.6g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Barley
  • Cereals containing gluten
  • Wheat
  • Celery
  • Mustard
  • May contain traces of allergens
  • Egg
  • Milk
  • Oats
  • Soya
  • Cereals containing gluten
  • Rye
  • Barley

These chicken thighs are flavoured with Caribbean style jerk, bringing warming, fragrant flavour with paprika, cayenne, pimento and thyme to make sweetness, spice and heat deliciously collide together. Glaze with sticky mango chutney and serve with wedges and a vibrant salad for some Caribbean sunshine.

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

1 unit(s)

Sweet Potato

4 unit(s)

British Chicken Breasts

1 unit(s)

Baby Gem Lettuce

(May be present: Celery, Mustard)

1 unit(s)

Kiwi

1 unit(s)

Lime

2 unit(s)

Burger Buns

(Contains: Barley, Cereals containing gluten, Wheat May be present: Egg, Milk, Oats, Soya, Cereals containing gluten, Rye, Barley)

50 grams

Jerk Paste

40 grams

Mango Chutney

Not included in your delivery

2 tbsp

Mayonnaise

1 tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

Energy (kJ)4037 kJ
Energy (kcal)965 kcal
Fat34.7 g
of which saturates4.3 g
Carbohydrate94.2 g
of which sugars35.8 g
Dietary Fibre8.4 g
Protein82.6 g
Salt3.8 g
Potassium600.8 mg
Calcium47.6 mg
Iron1.1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Rolling Pin
•Baking Paper
•Pan
•Bowl
•Peeler

Cooking Steps

PDF
Get Started
1

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

b) Chop the sweet potato into 1cm chunks (no need to peel).

c) Pop the sweet potato onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

d) When the oven is hot, roast on the top shelf until golden and tender, 18-20 mins. Turn halfway through.

Bash the Chicken
2

a) Meanwhile, sandwich each chicken breast between two pieces of baking paper or cling film. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

b) Pop onto a board, then give them a bash with a rolling pin or the bottom of a saucepan until they're 1-2cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Get Frying
3

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Season the chicken with salt and pepper. 

c) Once hot, lay in the chicken. Fry until golden brown, 5-6 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle. 

Finish the Prep
4

a) While the chicken cooks, trim the baby gem and separate the leaves. Reserve 2 leaves per person for the sandwich. Thinly slice the rest of the baby gem.

b) Peel the kiwi, then cut into 2cm chunks.

c) Cut the lime into wedges.

d) In a large bowl, combine a good squeeze of lime juice with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set aside for now.

Add the Flavour
5

a) Halve the burger buns. Pop into the oven to warm through, 2-3 mins.

b) Once the chicken is cooked, add the jerk paste and mango chutney to the chicken and turn to coat. Cook for another min. Season with salt and pepper.

c) Once everything's ready, add the sliced baby gem, kiwi and roasted sweet potato to the lime dressing and toss together.

Serve
6

a) When everything's ready, spread the mayo (see pantry for amount) over the bun bases.

b) Top the bases with the reserved baby gem leaves and jerk chicken.

c) Spoon over any remaining mango jerk sauce from the pan, then sandwich shut with the bun lids.

d) Serve the sunshine salad alongside any remaining lime wedges for squeezing over.

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