Protein Swap | Spicy Jerk Chicken & Potato Traybake
with Toasted Coconut & Kale Slaw
Cooking time
25 minutes
Servings
2/4
Calories
780 /serving
You’ll be feeling the relaxed vibes in a big way when you throw together this sheet pan. It pays homage to a great Jamaican tradition: jerk chicken. Piquant spices are boosted with a brushing of pineapple chili sauce, plus more tropical touches from a creamy toasted coconut slaw.
We will send you:
- 285g Canadian-raised chicken fillets (air chilled)
- 120g Chopped kale
- 150g Shredded cabbage
- 450g Baby potatoes
- 60ml Mayonnaise
- 15ml Apple cider vinegar
- 25g Shredded coconut
- 45ml Pineapple chili sauce
- 10g Caribbean Kick spices (allspice, cayenne pepper, ginger, paprika, black pepper, thyme, chili, salt, chives, garlic, onion, sugar)
Contains: Eggs • Sulphites
You will need:
Aluminum foil
Basting brush
Medium pan
Oil
Salt & pepper (S&P)
Sheet pan
Total Fat
42 g
Saturated Fat
11 g
Sodium
640 mg
Total Carb
61 g
Sugars
16 g
Protein
42 g
Fibre
12 g
Preparation
Roast the chicken & potatoes
- Preheat the oven to 450°F.
- Medium-dice the potatoes.
- On a foil-lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Pat the chicken dry and rub with a drizzle of oil; season with the remaining spices and S&P.
- Add to the pan and roast, stirring the potatoes halfway, 20 to 25 min., until the potatoes are tender and the chicken* is cooked through.
- Brush the chicken with ½ the pineapple chili sauce.
- Switch the oven to broil, 3 to 5 min., until browned.
Toast the coconut
- Meanwhile, heat a medium, dry pan on medium-high.
- Add the coconut and toast, stirring often, 2 to 3 min., until beginning to brown.
- Transfer to a bowl.
Make the slaw
- In a large bowl, combine the mayo, vinegar, remaining pineapple chili sauce and S&P.
- Add the kale, cabbage and coconut; toss well.
Plate your dish
- Divide the chicken, potatoes and slaw between your plates. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
