Jerk Glazed Chicken and Roasted Sweet Potato
with Tangy Pineapple Chutney and Kiwi-Lime Salad
Ready in less than 25 minutes, our Jerk Glazed Chicken and Roasted Sweet Potato is super speedy and full of flavour. The jerk seasoning that contains paprika, cayenne, pimento and thyme for a delicious collision of sweet, spicy and savoury.
Ingredients
2 unit(s)
Sweet Potato
2 unit(s)
British Chicken Breasts
1 unit(s)
Lime
1 unit(s)
Kiwi
50 grams
Jerk Paste
40 grams
Wild Rocket
40 grams
Pineapple Chutney
Not included in your delivery
1 tsp
Sugar for the Dressing
½ tbsp
Olive Oil for the Dressing
1 tbsp
Mayonnaise
Nutrition Values
Utensils
Cooking Steps
a) Preheat your oven to 240°C/220°C fan/gas mark 9.
b) Chop the sweet potatoes into 2cm chunks (no need to peel).
c) Put the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
d) Spread out in a single layer TIP: Use two baking trays if necessary.
a) Pop the chicken breasts onto the sweet potato tray.
b) When the oven is hot, roast on the top shelf until golden, 25-30 mins. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
a) Meanwhile, halve the lime.
b) Peel and trim the kiwi. Halve lengthways, then cut into 1cm slices.
a) Pop the sliced kiwi, sugar and olive oil for the dressing (see pantry for both amounts) into a large salad bowl and squeeze in half the lime juice.
b) Season with salt and pepper and mix together. Set aside for later.
a) When the chicken has around 5-6 mins remaining, remove the tray from the oven.
b) Drizzle the jerk paste over the chicken and sweet potato. Toss until completely coated.
c) Return to the oven for the remaining time until caramelised and cooked through, 5-6 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) When everything's ready, add the rocket to the bowl of kiwi and toss to coat. TIP: Don't add the leaves too early or they'll go soggy!
b) Share the chicken, roasted sweet potato and salad between your plates.
c) Drizzle the pineapple chutney over the chicken and sweet potato. Dollop the mayo (see pantry) alongside for dipping to finish.
