Jerk chicken & pineapple traybake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 6 chicken thigh filletsskin on and bone in
- 90g jerk paste
- 3 limes1 zested and juiced, 2 cut into wedges, to serve
- 1 pineapplepeeled, cored and chopped into chunks
- 2 sweet potatoespeeled and chopped into chunks
- 1 red peppersliced
- 300g wholegrain rice
- 400g can black beans
- 1 tbsp coconut oil
- few thymesprigs, leaves picked
- 3 Little Gem lettucessliced
Nutrition: Per serving
- kcal617
- fat18g
- saturates4g
- carbs77g
- sugars18g
- fibre9g
- protein32g
- salt4g
Method
step 1
Heat oven to 180C/160C fan/gas 4. Cut the chicken in half lengthways down one side of the bone. Put them in a large roasting tin. Mix the jerk paste with the lime zest and juice and pour over the chicken. Tuck the pineapple pieces, sweet potatoes and peppers in and around the chicken. Season, cover with foil and roast for 30 mins.
step 2
Increase the oven temperature to 220C/200C fan/gas 7, remove the foil, baste the chicken and stir the veg in the cooking juices. Return to the oven for 20-25 mins.
step 3
Meanwhile, cook the rice according to pack instructions, then stir in the beans, coconut oil, thyme leaves and seasoning. Cook for 2-3 mins to warm the beans through and melt the coconut oil. Serve 3 pieces of chicken per person with the vegetables, and the lettuce and rice on the side.
