Jerk Chicken and Peach Skewers

Name: Jerk Chicken and Peach Skewers with Curried Rice Pilaf
Total time: 30 min
Yield: 2
Cuisine: Fusion
Ingredients: 12 ounce Chicken Breasts; 1 unit Peach; 1 unit Red Onion; 4 ounce Sugar Snap Peas; 4 unit Wooden Skewers; ½ cup Basmati Rice; 1 teaspoon Curry Powder; 1 unit Chicken Stock Concentrate; 2 teaspoon Olive Oil; unit Salt; unit Pepper; 1 tablespoon Jerk Seasoning; 1 unit Lemon

with Curried Rice Pilaf

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We’ve taken skewers to a whole new level with this Jamaican-inspired recipe. Our jerk seasoning will knock your socks off with a combination of 12 different herbs and spices. Add in tender chicken, sweet fruit, and curried rice, and you’ve got yourself a sweet and savory meal to remember.

Tags:

Gluten-free

•Spicy

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

12 ounce

Chicken Breasts

1 unit

Peach

1 unit

Red Onion

4 ounce

Sugar Snap Peas

4 unit

Wooden Skewers

½ cup

Basmati Rice

1 teaspoon

Curry Powder

1 unit

Chicken Stock Concentrate

1 tablespoon

Jerk Seasoning

1 unit

Lemon

Not included in your delivery

2 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Calories492 kcal

Energy (kJ)2059 kJ

Fat7 g

Saturated Fat1 g

Carbohydrate63 g

Sugar13 g

Dietary Fiber7 g

Protein49 g

Cholesterol120 mg

Sodium293 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pot

•Bowl

•Aluminum Foil

•Baking Sheet

Instructions

PDF

Wash and dry all produce. Preheat the broiler to high or oven to 500 degrees. If you want to use the grill, fire it up to high. Soak the skewers in water. Halve, peel, and finely dice half the onion. Cut the other half into 1-inch cubes for the skewers. Trim and cut the snap peas into ½-inch pieces. Halve, pit, and slice the peach into wedges. Cut the chicken into 1-inch pieces.

Heat a drizzle of oil in a medium pot over medium heat. Add the diced onion and cook, tossing, for 3-4 minutes, until softened. Add the rice and ½ teaspoon curry powder. Toss to combine. Add 1 cup water and the chicken stock concentrate. Bring to a boil. Cover and reduce to a simmer for about 15 minutes, until rice is tender. During the last 5 minutes of cooking, stir the snap peas into the rice. Season with salt and pepper.

Toss the chicken in a medium bowl with the jerk seasoning, peaches, onion cubes, and a drizzle of oil. Season generously with salt and pepper.

Thread the chicken, onion, and peach wedges onto the skewers, alternating between each. Place onto a foil-lined baking sheet. Broil 10-12 minutes, turning once, until cooked through and lightly charred. You can also cook the skewers on the grill.

Finish and serve: Cut the lemon into wedges. Serve the jerk chicken skewers on a bed of curried rice pilaf. Squeeze over a lemon wedge and enjoy!