Jerk Chicken With Cauliflower Rice And Peas Recipes

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JERK CHICKEN WITH CAULIFLOWER RICE AND PEAS



Jerk chicken with cauliflower rice and peas image

The best way to spice up a lean-eating day? Add a streak of Caribbean flavour to your plate with this jerk chicken dish. It's served with cauliflower rice and peas for a nutritious, low-calorie main. And on non-fasting days, try our jerk chicken with coconut rice and pineapple salsa - it makes wonderful fare for the weekend.

Provided by delicious. magazine

Categories     Caribbean recipes

Time 35m

Yield Serves 1

Number Of Ingredients 8

1 small (100g) free-range skinless, boneless chicken thigh
Zest and juice 1 lime, plus wedges to serve
¼ tsp jerk seasoning
2 fresh thyme sprigs, leaves picked and roughly chopped
60g cauliflower florets
Small handful fresh coriander leaves, roughly chopped
50g pineapple, cut into chunks
70g tinned red kidney beans, rinsed and drained

Steps:

  • Heat the oven to 200°C/180°C fan/gas 6. Put the chicken in a small glass/ceramic bowl with half the lime zest and juice, the jerk seasoning and a pinch of chopped thyme. Season and set aside to marinate.
  • Meanwhile, coarsely grate the cauliflower on the largest side of a box grater into a mixing bowl. Season and stir in the remaining lime zest and juice, another pinch of chopped thyme, half the chopped coriander and the pineapple chunks and kidney beans.
  • Put the chicken on a folded piece of non-stick baking paper set on a baking tray. Roast for 20 minutes until cooked through and juicy. Slice, then serve on a plate with the cauli 'rice' and spoon over any cooking juices. Garnish with the remaining thyme and coriander, then serve with lime wedges.

Nutrition Facts : Calories 250kcals, Fat 5.6g (1.5g saturated), Protein 33g, Carbohydrate 18.6g (7.6g sugars), Fiber 6.3g

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