Protein Swap | Spicy BBQ Jerk Chicken Fillets
with Foil-Packed Sweet Potatoes & Mango Slaw
Cooking time
25 minutes
Servings
2/4
Calories
650 /serving
Supper rides in on a warm Caribbean breeze. Hot jerk seasoning is the Jamaican way to season chicken, 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:
- 285g Canadian-raised chicken fillets (air chilled)
- 150g Shredded cabbage
- 450g Sweet potatoes
- 1 Lemon
- 1 Mango
- 25g Roasted cashews
- 43ml Sour cream
- 6g Real Jerk spices (spices, allspice, onion, herbs, cayenne pepper, garlic, cellulose fiber)
Contains: Cashews • Milk
You will need:
Aluminum foil
Oil
Peeler
Salt & pepper (S&P)
BBQ (or pan and lined sheet pan)
Total Fat
18 g
Saturated Fat
5 g
Sodium
220 mg
Total Carb
85 g
Sugars
36 g
Protein
42 g
Fibre
13 g
Preparation
Prepare the sweet potatoes
- Heat the BBQ on high (or pan on medium-high and preheat the oven to 450°F), 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).
- If using an oven, arrange the sweet potatoes on a lined sheet pan and roast, flipping halfway, 20 to 25 min., until tender.
Grill the chicken
- Meanwhile, pat the chicken* dry; season with the remaining spices and S&P.
- Add to the BBQ (or pan) and grill, 4 to 6 min. per side, until cooked through.
Make the slaw & lemony sour cream
- Meanwhile, peel and pit the mango; 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.
