Balanced Roasted Caribbean Chicken

Nutrition per serve

Ingredients

• 1pcs potato
• 1pcs capsicum
• 1pcs carrot
• 1bunch coriander
• 2clov garlic
• 10g Caribbean seasoning
• 300g chicken breast fillet
• 15ml olive oil
• 30ml mayonnaise
• 5ml white vinegar

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled potato into wedges. Cut the capsicum into chunks. Halve the carrot widthwise, then cut into 2cm-thick batons. Pick the coriander leaves and finely chop the stems. Crush or finely chop 2 garlic cloves.
2. Step 2 — Roast vegetables
   Combine half the Caribbean seasoning and 2 tsp olive oil in a large bowl and season with pepper. Add the potato, capsicum and carrot and toss to coat. Put the vegetables on the lined tray and roast for 20 mins or until golden and just tender. Reserve the bowl.
3. Step 3 — Marinate chicken
   While the vegetables are roasting, cut the chicken into 4cm chunks. Combine the coriander stems, garlic, remaining Caribbean seasoning and 2 tsp olive oil in the reserved bowl and season with pepper. Add the chicken and toss to combine.
4. Step 4 — Roast chicken
   Put the chicken on top of the vegetables and roast for a further 10-15 mins until the chicken is cooked through and the vegetables are tender.
5. Step 5 — Serve up
   Meanwhile, combine 2 tbs mayonnaise, 1 tsp white vinegar and 1 tsp water in a bowl and season with salt and pepper (see Make it yours). Divide the chicken and roasted vegetables among plates, drizzle with the mayo dressing, scatter over the coriander leaves and enjoy!
6. Step 6 — Make it yours
   Like your dressing on the sweeter side? Add 1 tsp honey or maple syrup. Prefer it with a kick of heat? Stir in a pinch of chilli flakes.

Allergens

Eier, Sulfit