Jerk chicken traybake with mango salsa
1
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
An easy chicken and vegetable bake that’s made extra-special with a flavour-packed salsa on the side.
Ingredients
Chicken breast, skinless, raw
4 medium
Levi Roots Reggae Reggae Sauce Jerk BBQ
60 g
Sweet potato, raw
500 g
Calorie controlled cooking spray
4 spray(s)
Peppers, all types
3 medium
Spring Onions
6 medium
Mango
½ medium
Lime
1 medium
Lime Juice, Fresh
25 ml
Chilli, green or red
1 individual
Red onion
½ small
Coriander, fresh
1 tablespoon(s)
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the chicken in the bowl with the jerk sauce and toss until well combined and set aside.
2
Put the sweet potato into a large roasting tin, mist with cooking spray and season to taste. Roast for 20 minutes, then nestle the peppers, spring onions and chicken among the sweet potato and cook for another 25 minutes until the chicken is cooked through and the vegetables are soft and golden.
3
Meanwhile, combine the salsa ingredients in a small bowl and serve alongside the chicken and vegetables.
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