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.
Serving size
Ingredients
Ingredients
-
80g quinoa(Quinoa 100%)
- 1 handful of fresh thyme
- 1 onion
- 1 pepper
-
140g tinned pineapple (use half)(pineapple, pineapple juice)
- 4cm fresh ginger
- 2 British Free Range chicken breasts
- 1 unwaxed lime
-
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
Allergens
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 111Kcal | 488Kcal |
| 466kJ | 2041kJ | |
| Fat | 3.1g | 14g |
| of which saturates | 0.9g | 4.0g |
| Carbohydrates | 10g | 44g |
| of which sugars | 3.6g | 16g |
| Protein | 11g | 49g |
| Salt | 0.06g | 0.25g |
| Fibre | 1.8g | 7.7g |
Ingredients
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
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 |
Prep in 10
High protein
5 plants
Low sat fat
Jerk-style Chicken with Quinoa, Thyme Roast Veg & Pineapple Salsa
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
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a medium bowl & a small bowl
Marinate the chicken
- Finely chop or grate the ginger. Finely dice the chilli. Finely chop half the thyme,. Drain the pineapple, reserving 2 tbsp of the juice
- In the medium bowl, combine the jerk spice with the ginger, half the chilli (use less for less heat), 2 tbsp of the reserved pineapple juice, the juice of half the lime, the remaining thyme and a pinch of salt and pepper. Add the chicken and leave to marinate
Prep the veg & cook the quinoa
- Thinly slice the pepper. Cut three-quarters of the onion into 2cm wedges
- Add both to the lined tray, toss with the remaining thyme springs, 1 tsp oil, a pinch of salt and pepper
- Add the quinoa to the pan of boiling water and boil for 13-14 mins, until cooked, then drain. Season with a pinch of salt and pepper
Bake the chicken
- Lay the chicken onto the other side of the tray, spooning over any remaining marinade. Drizzle with 1 tsp oil. Bake for 21 mins, until cooked through
Make the salsa
- Wash and dry the medium bowl.
- Finely dice the remaining onion. Finely chop the coriander. Roughly chop the pineapple
- Add everything to the medium bowl, along with the remaining chilli (to taste), the juice of half the lime, 1 tsp olive oil and a generous pinch of salt and pepper
Plate up
- Share the chicken and roast veg between plates, topped with the pineapple salsa
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