Caribbean Spicy Jerk Chicken
with Roasted Turnip Salad & Cashew-Lime Vinaigrette
Cooking time
25 minutes
Servings
2/4
Calories
410 /serving
Jerk seasoning is hot with cayenne and warm with allspice, ginger and paprika. It gives this Caribbean-inspired chicken a playful prickle. Plate it with a salad of roasted turnips and curly leaf lettuce, tossed in a tongue-coating cashew butter and lime juice vinaigrette.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 225g Turnips (or rutabaga)
- 1 Head of curly leaf lettuce
- 1 Lime
- 25g Cashew butter
- 10g Caribbean Kick spices (allspice, cayenne pepper, ginger, paprika, black pepper, thyme, chili, salt, chives, garlic, onion, sugar)
Contains: Cashews
You will need:
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Whisk
Total Fat
15 g
Saturated Fat
3 g
Sodium
620 mg
Total Carb
25 g
Sugars
7 g
Protein
45 g
Fibre
6 g
Preparation
Roast the chicken & turnips
- Preheat the oven to 450°F. Peel and medium-dice the turnips. In a medium bowl, toss with a drizzle of oil and S&P.
- Pat the chicken dry; rub with the spices (add ½ or ¼ for medium spicy), a drizzle of oil and S&P.
- Arrange the chicken* and turnips on a lined sheet pan and roast, flipping halfway, 20 to 25 min., until cooked through.
Mise en place
- Meanwhile, separate the lettuce leaves; tear the leaves.
- Juice the lime.
Make the salad
- In a large bowl, whisk the cashew butter, lime juice, 2 tbsp water (double for 4 portions) and S&P.
- Add the turnips and lettuce; toss well.
Plate your dish
- Divide the salad between your plates.
- Top with the chicken (slice beforehand if desired). Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
