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Jerk Chicken and Mango Chutney Sandwich

with Kiwi, Lime and Sweet Potato Sunshine Salad
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
790 kcal
Protein
: 
41.9g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Barley
  • Cereals containing gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

British Chicken Breasts

50 grams

Jerk Paste

40 grams

Mango Chutney

1 unit(s)

Kiwi

50 grams

Baby Leaf Mix

1 unit(s)

Lime

2 unit(s)

Burger Buns

(Contains: Wheat, Barley, Cereals containing gluten)

1 unit(s)

Sweet Potato

Not included in your delivery

2 tbsp

Mayonnaise

1 tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

Energy (kJ)3306 kJ
Energy (kcal)790 kcal
Fat27.7 g
of which saturates4.3 g
Carbohydrate89.1 g
of which sugars31.8 g
Dietary Fibre7.6 g
Protein41.9 g
Salt3.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Rolling Pin
•Baking Paper
•Large Frying Pan
•Bowl
•Peeler

Instructions

1

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

b) Chop the sweet potatoes 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.

2

a) Meanwhile, sandwich each chicken breast between two pieces of baking paper or cling film.

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

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 the oil is hot, lay in the chicken.

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

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 oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set aside for now.

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.

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 with any remaining lime wedges for squeezing over.

Enjoy!

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