Protein Upgrade | Spicy BBQ Jerk ORGANIC Chicken Breasts
with Foil-Packed Sweet Potatoes & Mango Slaw
Cooking time
25 minutes
Servings
2/4
Calories
630 /serving
Supper rides in on a warm Caribbean breeze. Hot jerk seasoning is the Jamaican way to season chicken—certified organic, so it’s better for you and the environment—, and grilling makes the spices shine. They’re tempered with lemony sour cream, soft foil-packed sweet potatoes and tropical sweetness from a fruity slaw.
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 150g Shredded cabbage
- 450g Sweet potatoes
- 1 Lemon
- 1 Mango
- 25g Roasted cashews
- 43ml Sour cream
- 6g Real Jerk spices (salt, sugar, allspice, paprika, ginger, onion, black pepper, thyme, cayenne pepper, garlic, cinnamon, cellulose)
Contains: Cashews, Milk
You will need:
Aluminum foil
Oil
Peeler
Salt & pepper (S&P)
BBQ
Total Fat
18 g
Saturated Fat
5 g
Sodium
220 mg
Total Carb
86 g
Sugars
36 g
Protein
37 g
Fibre
13 g
Preparation
Prepare the sweet potatoes
- Heat the BBQ on high, making sure to oil the grill first.
- Cut the sweet potatoes lengthwise into ½ inch wedges.
- In a medium bowl, combine the sweet potatoes, a drizzle of oil, ½ the spices and S&P.
- Wrap in aluminum foil and fold the edges over to seal.
Grill the sweet potatoes
- Reduce the BBQ heat to medium-high.
- Place the foil package on the upper BBQ grates and close the lid.
- Grill, turning and moving occasionally on the grates, 20 to 25 min., until tender.
- Let sit for 5 min. before unwrapping (be careful as the steam will escape as you open).
Grill the chicken
- Meanwhile, pat the chicken* dry; season with the remaining spices and S&P.
- Add to the BBQ and grill, 4 to 6 min. per side, until cooked through.
Make the slaw & lemony sour cream
- Meanwhile, peel and pit the mango; thinly slice lengthwise.
- Juice the lemon.
- In a large bowl, combine the cabbage, mango, cashews, all but 1 tsp of the lemon juice (double for 4 portions), a drizzle of oil and S&P.
- In a small bowl, combine the sour cream, remaining lemon juice and S&P.
Plate your dish
- Divide the sweet potatoes, chicken and slaw between your plates.
- Serve the lemony sour cream on the side. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
