Caribbean-Style Chicken and Vegetables Bake
This rich and flavourful Caribbean-style marinade is healthy without compromising on flavour, and can be made on days you've got a single piece of multiple vegetables lying around in your fridge.
This rich and flavourful Caribbean-style marinade is healthy without compromising on flavour, and can be made on days you've got a single piece of multiple vegetables lying around in your fridge.
Rated 5 stars by 1 users
Chicken
3-4
15 minutes
25 minutes
This rich and flavourful Caribbean-style marinade is healthy without compromising on flavour, and can be made on days you've got a single piece of multiple vegetables lying around in your fridge.
Team Makery
4 large chicken breasts
1 yam, diced
1 onion, sliced into eighths
1 red or yellow capsicum, cut into 1-inch wedges
1/2 cabbage, cut into wedges
1 cup rice
1 ripe mango, peeled and thinly sliced
1 lime, cut into wedges
2 spring onions, thinly sliced
1/4 cup olive oil
1/4 cup fresh orange juice
1 teaspoon orange zest
2 teaspoons soy sauce
2 teaspoons honey
5 big garlic cloves
1 teaspoon allspice
Salt, to taste
1/2 teaspoon cumin
1/2 teaspoon chilli powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground clove
1/4 teaspoon cayenne or chili flakes
Preheat oven to 220°C.
Add all the ingredients for the marinade in a bowl or blender. Mix well till the marinade is completely combined and smooth.
Line a sheet pan with parchment. Place the chicken on one side, add liberal spoonfuls of the marinade and rub well, making sure both sides are coated well.
On the other side of the sheet pan, arrange the vegetables so they're all in a single layer. Spoon over the remaining marinade, coat well.
Bake for about 20-25 minutes. Check after 15 minutes, and turn the vegetables around if you feel like they're not cooking evenly.
Meanwhile, cook the rice. Add salt, pepper, and 1 teaspoon cumin powder to the cooked rice and toss well.
Divide the rice equally in 4 bowls. Place 1 chicken breast in each bowl on one side, and the roasted vegetables on the other. Place the mango slices in between as well as a wedge of lime, and top with a sprinkling of green onions.
