Jerk Chicken, Tomato Salsa & Sweetcorn Buckwheat

Serving size

1 person 2 people 4 people

Ingredients

80g quinoa

(Quinoa 100%)
1 pepper
110g baby tomatoes
2 British Free Range chicken breasts
1 unwaxed lime
1 onion (use half)
1 tbsp jerk seasoning

(Onion Powder, Black Pepper, Thyme, Pimento, Coconut Palm Sugar, Chilli Flakes, Nutmeg, Clove, Sea Salt)
1 chilli
1 handful of fresh coriander
140g sweetcorn

(sweetcorn, water, salt)

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	107Kcal	516Kcal
	446kJ	2158kJ
Fat	3.1g	15g
of which saturates	0.9g	4.3g
Carbohydrates	9g	46g
of which sugars	3.0g	15g
Protein	11g	51g
Salt	0.17g	0.81g
Fibre	2.1g	10g

Ingredients

80g quinoa (use half)

(Quinoa 100%)
1 tbsp jerk seasoning (use half)

(Onion Powder, Black Pepper, Thyme, Pimento, Coconut Palm Sugar, Chilli Flakes, Nutmeg, Clove, Sea Salt)
1 unwaxed lime (use half)
140g sweetcorn (use half)

(sweetcorn, water, salt)
1 British Free Range chicken breast
1 handful of fresh coriander (use half)
110g baby tomatoes (use half)
1 chilli (use half)
1 onion (use a quarter)
1 pepper (use half)

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	107Kcal	516Kcal
	446kJ	2158kJ
Fat	3.1g	15g
of which saturates	0.9g	4.3g
Carbohydrates	9g	46g
of which sugars	3.0g	15g
Protein	11g	51g
Salt	0.17g	0.81g
Fibre	2.1g	10g

Back

High protein 1/3 daily fibre 6 plants Low sat fat

Jerk Chicken, Tomato Salsa & Sweetcorn Buckwheat

Prep time: 20 mins

Total time: 25 mins

Cuisine: Caribbean

Food group: Poultry

Talk about holiday flavours! Our free-range, butterflied British chicken is dusted in jerk seasoning, griddled until golden, and dressed up with a fiery tomato and chilli salsa. A fluffy buckwheat base adds essential fibre.

Cooking Instructions

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.

Heat a large saucepan on medium heat, add the buckwheat and toast for 1 min. Fill the pan with salted hot water. Bring to a boil and cook for 10-12 mins, until cooked, then drain. Return to the pan and set aside.
To butterfly the chicken, carefully slice through one side of each breast from the thickest part to the thinnest, careful not to cut right through to the end. Open out the chicken breasts to resemble a butterfly. Place in a bowl with 1 tbsp oil, the jerk seasoning and a pinch of sea salt. Mix to coat.
Heat a griddle or frying pan on medium-high heat. Add the chicken and cook for 5-10 mins, per side, until cooked through.
Make the salsa. Finely dice half the onion and tomatoes. Finely chop the chilli (remove the seeds for less heat). Place everything in a bowl and mix with the juice from half the lime, a pinch of sea salt and black pepper.
Roughly dice the pepper. Roughly chop the coriander. Drain the sweetcorn. Add everything to the saucepan with the cooked buckwheat. Season with sea salt and black pepper and mix.
Serve the veggie buckwheat on plates topped with the chicken and salsa. Squeeze over the remaining lime juice.