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Photo of Jerk chicken traybake with mango salsa by WW

Jerk chicken traybake with mango salsa

1 - 8
PersonalPoints™ per serving
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(es), raw

500 g, peeled, halved and cut into 1cm slices

Calorie controlled cooking spray

4 spray(s)

Peppers, All Types

3 medium, 3 different colours cut into 4cm chunks

Spring Onions

6 medium, trimmed and cut into 4cm pieces

Mango

½ medium, peeled and diced

Lime(s)

1 medium, zest

Lime Juice, Fresh

25 ml

Chilli, Green or Red

1 individual, red, deseeded and finely chopped

Red onion(s)

½ small, finely chopped

Coriander, fresh

1 tablespoons, finely chopped

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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