with Creamy Coleslaw and Green-Onion Lime Rice
Taste the Islands with this Caribbean-style chicken, seasoned with our Jerk Spice Blend, then topped with a sweet and umami mango chutney glaze. Creamy coleslaw and zesty green onion-lime rice make every bite an adventure.
Allergens
Utensils
Tags
Chicken Breasts
2 unit
Basmati Rice
0.75 cup
Coleslaw Cabbage Mix
170 g
Green Onion
1 unit
Lime
1 unit
Mango Chutney
4 tbsp
Mayonnaise
2 tbsp
Jerk Spice Blend
1 tbsp
Soy Sauce
1 tbsp
Pepper
0.125 tsp
Salt
0.25 tsp
Unsalted Butter
1 tbsp
Oil
1.5 tbsp
Sugar
0.5 tsp
- Add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt to a medium pot.
- Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low.
- Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Meanwhile, pat chicken dry with paper towels, then season all over with Jerk Spice Blend, salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil), then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Cook until golden, 1-2 min per side.
- Transfer chicken to a parchment-lined baking sheet.
- Bake in the middle of the oven until chicken is cooked through, 10-12 min.**
- Set chicken aside to rest for 5 min.
- Meanwhile, zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.
- Add mayo, lime juice, half the lime zest, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
- Add coleslaw cabbage mix to bowl with dressing. Toss to coat.
- Reheat the same pan (from step 2) over medium.
- When hot, add soy sauce, mango chutney and 2 tbsp (4 tbsp) water. Season with pepper.
- Remove from heat.
- Meanwhile, thinly slice green onions.
- Fluff rice with a fork, then add half the green onions and remaining lime zest.
- Thinly slice chicken.
- Divide rice, chicken and coleslaw between plates.
- Spoon glaze from the pan over chicken and sprinkle with remaining green onions.
- Squeeze a lime wedge over top, if desired.
860
kcal
Calories
32
g
Fat
8
g
Saturated Fat
97
g
Carbohydrate
27
g
Sugar
4
g
Dietary Fiber
46
g
Protein
150
mg
Cholesterol
1630
mg
Sodium
0.4
g
Trans Fat
850
mg
Potassium
75
mg
Calcium
3.5
mg
Iron
with Creamy Coleslaw and Zesty Green Onion Rice
with Creamy Coleslaw and Zesty Green Onion Rice
with Creamy Coleslaw and Green Onion-Lime Rice
with Creamy Coleslaw and Green Onion-Lime Rice
with Creamy Coleslaw and Green Onion-Lime Rice
with Creamy Coleslaw and Zesty Green Onion Rice
with Creamy Coleslaw and Green Onion-Lime Rice
with Creamy Coleslaw and Green Onion-Lime Rice
with Creamy Coleslaw and Green Onion-Lime Rice
with Creamy Coleslaw and Green Onion-Lime Rice
with Creamy Coleslaw and Zesty Green Onion Rice
with Creamy Coleslaw and Zesty Green Onion Rice
with Creamy Coleslaw and Green Onion-Lime Rice
with Creamy Coleslaw and Green Onion-Lime Rice
with Creamy Coleslaw and Green Onion-Lime Rice
with Creamy Coleslaw and Zesty Green Onion Rice
with Creamy Coleslaw and Green-Onion Lime Rice
with Creamy Coleslaw and Zesty Green Onion Rice
with Creamy Coleslaw and Green Onion-Lime Rice
