Jerk chicken with courgette wild rice and garden peas recipe

4 ratings

Made with just five ingredients, this fuss-free dish features deliciously spiced chicken thighs, served with fragrant courgette wild rice. See method

Ingredients

White rice can always be swapped for brown (check cooking instructions for timings)

of the reference intake
Carbohydrate 47g Protein 44.9g Fibre 4.8g

Preheat the oven to gas 6, 200°C, fan 180°C fan. Using a sharp knife, score each chicken thigh two to three times and rub with the jerk paste. Transfer to a baking tray and roast for 30 minutes, or until cooked through and golden.
Meanwhile, rinse the rice under cold water. Cook in a medium saucepan, following the packet instructions, then drain.
Cook the peas in a pan of boiling water for 2 minutes, then drain. Stir the courgette through the rice and serve with the jerk chicken and peas.

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