Jerk chicken with Caribbean beans
5
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Spicy griddled chicken is served with beans, peppers and butternut squash on a warm tortilla wrap.
Ingredients
Chicken breast, skinless, raw
480 g
Schwartz Jamaican Jerk Seasoning
6 serving(s)
Butternut Squash
350 g, peeled and cut into 1 cm chunks
Onion
1 large, finely chopped
Garlic
2 clove(s), finely chopped
Yellow pepper
1 medium, diced
Thyme, Dried
1 teaspoon(s), level
Cumin seeds
1 teaspoon(s), level
Black eyed beans, cooked
1 can(s), large, drained
Coriander, fresh
3 tablespoon(s)
St Pierre Mexican Mexican Red Jalapeños Hot & Sweet
2 serving(s)
Black pepper
1 pinch
0% fat natural Greek yogurt
4 tablespoon(s)
Tortilla wrap
4 medium
Instructions
1
Put the chicken fillets on a plate, sprinkle over the jerk spices, coating both sides, then cover and chill until needed. Bring a pan of water to the boil, add the butternut squash and cook for about 10 minutes or until tender. Drain, then refresh under cold running water. Set aside.
2
Meanwhile, heat a lidded nonstick pan, mist with cooking spray, then add the onion and cook for 8 minutes, covered, stirring regularly. Add the garlic, pepper, thyme and cumin seeds. Mist with a little more cooking spray and stir-fry for 3 minutes.
3
Preheat the oven to 100°C, fan 90°C, gas mark ¼. Add the black beans, butternut squash, and 2 tablespoons of water to the pan, along with the onions and peppers. Cook for 5 minutes, or until heated through. Stir through the coriander and jalapeños.
4
Wrap the tortillas in foil and warm in the oven. Meanwhile, heat a griddle or nonstick frying pan, mist the chicken with cooking spray and cook four of the chicken fillets for 6 minutes, turning once, or until cooked through. Cover and keep warm while you cook the second batch.
5
Top each tortilla with the black bean mixture, the chicken and a spoonful of yogurt to serve.
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