The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Jerk chicken with rice & zingy mango slaw
We’ve given a fresh twist to this Jamaican classic – blackened chicken breast in a Caribbean jerk-style tomato sauce, served with spinach-flecked rice and a zesty slaw of cabbage, carrot and mango, spiked with fresh coriander and lime. It’s sunshine on a plate!
SWK: Source of fibre
SWK: High protein
Plants 7
fake away
Serving size
Ingredients
- 110g baby tomatoes
- 1 handful of fresh coriander
- 140g brown rice (100% Brown Rice)
- 1 tbsp jerk seasoning (Onion Powder, Black Pepper, Thyme, Pimento, Coconut Palm Sugar, Chilli Flakes, Nutmeg, Clove, Sea Salt)
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
- 2 skinless chicken breasts
- 1 onion
- 2 tbsp tomato purée
- 1 red cabbage
- 1 carrot
- 1 mango
- 1 unwaxed lime
- 80g baby spinach
Nutritional Information
Calories: 589
Protein: 44g
Carbs: 89g
Fat: 6.5g
Ingredients
- 2 onion
- 200g baby tomatoes
- 4 tbsp tomato purée
- 280g brown rice (100% Brown Rice)
- 160g baby spinach
- 4 skinless chicken breasts
- 2 tbsp jerk seasoning (Onion Powder, Black Pepper, Thyme, Pimento, Coconut Palm Sugar, Chilli Flakes, Nutmeg, Clove, Sea Salt)
- 1 red cabbage
- 2 carrot
- 1 mango
- 2 unwaxed lime
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
- 1 handful of fresh coriander
Nutritional Information
Calories: 559
Protein: 43g
Carbs: 83g
Fat: 6.1g
Jerk chicken with rice & zingy mango slaw
We’ve given a fresh twist to this Jamaican classic – blackened chicken breast in a Caribbean jerk-style tomato sauce, served with spinach-flecked rice and a zesty slaw of cabbage, carrot and mango, spiked with fresh coriander and lime. It’s sunshine on a plate!
Cook time:
35 mins
Cuisine:
Caribbean
Food group:
Poultry
Cooking Instructions
Boil your rice
- Cook the rice in boiling water for 25-30 mins, then drain.
- Roughly chop the spinach and stir it through the drained rice until it wilts slightly.
Sizzle the chicken
- While the rice is cooking, on a separate board, cut the chicken into bite-size chunks.
- Spritz a non-stick frying pan with cooking spray and put it over a medium-high heat. Tip in the chicken and scatter over a quarter of the jerk seasoning sachet (half for 4 portions). Lightly season to taste with salt and cook for 3-4 mins, turning, until beginning to brown all over.
- Transfer to a plate and set aside.
Sauce ingredients, assemble!
- Peel the onions and thinly slice.
- Keep the frying pan over the heat and tip in the onions and tomatoes. Fry for 6-8 mins, adding a splash of water if they start to catch.
- Squeeze in the tomato purée and sprinkle over another quarter of the jerk seasoning (or the rest of the sachet for 4 portions). Add the stock powder, pour in 150ml water (200ml for 4 portions) and stir well.
- Stir the chicken into the sauce, then simmer for 10-12 mins until the chicken is cooked through and the sauce has thickened.
Make your mango slaw
- At the same time, core and trim the cabbage and thinly slice, and coarsely grate the carrots. Stone the mango, scoop out the flesh and dice into 1cm cubes. Finely chop the coriander. Zest the limes, then halve and juice them.
- Put the cabbage, carrots, mango, coriander and lime zest into a large mixing bowl, add the lime juice (to taste) and lightly season to taste with salt. Mix well.
Plate up
- Serve the jerk chicken with the rice and mango slaw.