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Low carb, ready in 15 min!
20 minutes

Saucy Jerk Chicken Breasts

with Coconut Slaw over Cauliflower ‘Rice’

Cooking time

20 minutes




550 /serving

Head down Jamaica way this week, with a quick, easy, Clean15 take on a national fave: jerk chicken. Brimming with allspice, cayenne, ginger and chilies, our Caribbean Kick spice blend coats the chicken breasts in confidently bold flavours. You’ll punch them up more with soy and vinegar to create a spectacular glaze. The tropical tastes just keep on coming, as you add shredded coconut to red cabbage for a quick slaw in a creamy chive dressing. Serve over cauliflower ‘rice’, beach-side.

We will send you:

  • 2 Chicken breasts (high-protein serving)
  • 300g Cauliflower ‘rice’ (chopped cauliflower)
  • 150g Shredded red cabbage
  • 1 Bunch of chives
  • 30g Vegetable demi-glace
  • 30ml Mayonnaise
  • 15ml Soy sauce (low sodium)
  • 30ml White vinegar
  • 25g Shredded coconut
  • 10g Caribbean Kick spices (allspice, cayenne pepper, ginger, paprika, black pepper, thyme, chili, salt, chives, garlic, onion, sugar)

Contains: Eggs, Soy, Sulphites, Wheat

You will need:

Large pan
Medium pan (non-stick if possible)
Salt & pepper (S&P)
Total Fat
30 g
Saturated Fat
10 g
900 mg
Total Carb
22 g
8 g
49 g
7 g
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Cook the chicken & make the glaze
In a large pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with ½ the spices and S&P. Cook, partially covered, 6 to 8 min. per side, until cooked through. Add the demi-glace, soy sauce, ½ the vinegar and 3 tbsp water (double for 4 portions). Simmer, 1 to 2 min., until the glaze has thickened and the chicken is coated.
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Toast the coconut
Finely chop the chives. Heat a medium, dry pan (non-stick if possible) on medium. Toast the coconut, stirring frequently, 1 to 2 min., or until golden brown and crunchy. Transfer to a small bowl and set aside. Reserve the pan.
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Sauté the cauliflower rice
In the same pan, heat a drizzle of oil on medium-high. Sauté the cauliflower rice, 8 to 10 min., until softened; season with the remaining spices and S&P.
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Make the slaw
In a medium bowl, combine the mayo, remaining vinegar and up to ½ the chives; season with S&P. Add the cabbage and coconut. Toss well.
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Plate your dish
Divide the cauliflower rice between your plates. Top with the slaw and chicken (slice beforehand if desired). Garnish with the remaining chives. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.