Jerk Style Chicken with coleslaw

Cooking time of 50 minutes – Serves 2

Nutritional Information

• 543 Kcal
• 5.2g Fat
• 2.5g Saturates
• 67g Carbohydrates
• 13g Fibre
• 44g protein
• 3.4g Salt

Allergens & Dietary Requirements

Allergens

• Gluten
• Milk
• Soybean

Dietary Requirements

• Halal

Ingredients

• 2 skinless chicken breasts(approx. 85g each)
• 1 lime, cut in half
• 150g peas (kidney beans)
• 70g basmati rice
• 50g spring onions,roughly chopped
• 150ml water
• 150ml unsweetened coconut drink (dairy alternative)
• 1 bay leaf
• ¼ tsp dried thyme
• 1 medium carrot, grated
• 100g white cabbage, finely sliced
• 100g red cabbage, finely sliced
• 100g fat free Greek/natural/dairy-free yoghurt
• Juice of half a lemon
• Salt and pepper to taste
• For the jerk marinade:
• 2 tsp of jerk seasoning powder
• 4 tbsp of ketchup
• 2 tbsp of light soy sauce
• 1 tbsp vinegar

Method

1. Set the oven to 180°C
2. Combine all the ingredients for the marinade into a bowl and mix well
3. Add the chicken breasts into the marinade and coat them thoroughly
4. Place the chicken into a baking tray with the lime halves and bake for 20‑25minutes, turning the meat after 10 minutes
5. While the chicken is cooking, add the water and coconut drink into a deep saucepan, bring to the boil and add the rice, thyme, and bay leaf. Turn the heat down and cover with a lid. Allow to simmer for 10‑12 minutes, or until the rice is cooked
6. When the rice is almost ready (approx. 5 minutes left), stir the peas (kidney beans) through the rice and continue to cook until all the liquid is absorbed
7. Season the rice and peas(kidney beans) with fresh chopped spring onions and salt and pepper to taste
8. For the coleslaw: In a bowl combine grated carrots and the finely sliced red and white cabbage. Add lemon juice, yoghurt, season to taste and mix well
9. To serve: Squeeze the roasted lime halves over the chicken and serve alongside the coleslaw and rice and peas