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Spiced Caribbean-Style Jerk Chicken Rice Traybake with Lime
A family traybake with jerk-spiced chicken thighs, coconut rice, kidney beans, peppers, pineapple, lime, and coriander.
50 min690 kcal4 base servings
Recipe and nutrition estimates
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Nutrition
Estimated nutrition per serving
690 kcalEstimated 3 of 5 a day
| Typical values | per serving |
|---|---|
| Energy | 690 kcal |
| Protein | 39g |
| Carbohydrate | 77.6g |
| of which sugars | 14g |
| Fat | 24.5g |
| of which saturates | 6.9g |
| Fibre | 10g |
| Salt | 1g |
Cook mode
Prepare the traybake
Heat the oven to 200C/180C fan/gas 6. Slice the red pepper, finely slice the red onion and spring onions, grate the garlic, drain and rinse the kidney beans, and drain the pineapple chunks, reserving 3 tbsp juice.
Timer: 10 min