Jerk chicken traybake with mango salsa
Chicken breast, skinless, raw
Levi Roots Reggae Reggae Sauce Jerk/BBQ
Sweet potato(es), raw
500 g, peeled, halved and cut into 1cm slices
Calorie controlled cooking spray
Peppers, All Types
3 medium, 3 different colours cut into 4cm chunks
6 medium, trimmed and cut into 4cm pieces
½ medium, peeled and diced
1 medium, zest
Lime Juice, Fresh
Chilli, Green or Red
1 individual, red, deseeded and finely chopped
½ small, finely chopped
1 tablespoons, finely chopped
- 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.
- 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.
- Meanwhile, combine the salsa ingredients in a small bowl and serve alongside the chicken and vegetables.