Spicy jerk chicken with gingered nectarine slaw

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Spicy jerk chicken with gingered nectarine slaw

Carb-Conscious, Soy-Free, Dairy-Free, Diabetes-Friendly, Mediterranean, Paleo, Lean & Clean, Gluten-Free, Spicy

2 Servings, 330 Calories/Serving

20 Minutes

This Caribbean-inspired dish is all about big, bold flavors. For smokiness and a touch of heat, we season the chicken with chipotle chile, allspice, and cayenne.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic nectarine or other stone fruit
  • 2 organic celery ribs
  • 1-inch piece organic fresh ginger
  • ½ teaspoon fennel seeds
  • 2 tablespoons lime juice
  • ¼ pound organic shredded green or other cabbage
  • Chicken options:
  • 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • Sun Basket spicy Jamaican jerk seasoning (chipotle chile powder - granulated garlic - allspice - ground ginger - cayenne - cloves)
  • 3 organic scallions

Nutrition per serving

Calories: 330, Protein: 22g (44% DV), Fiber: 5g (20% DV), Total Fat: 19g (29% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 1.5g, Saturated Fat: 3g (15% DV), Cholesterol: 95mg (32% DV), Sodium: 170mg (7% DV), Carbohydrates: 19g (6% DV), Total Sugars: 10g, Added Sugars: 0g (0% DV).

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Make the slaw

  • Cut the nectarine in half and remove the pit; thinly slice the fruit.
  • Thinly slice the celery on the diagonal.
  • Grate or peel and finely chop enough ginger to measure 1 teaspoon [2 tsp].
  • Coarsely chop the fennel seeds.
  • Measure 1 tablespoon [2 TBL] lime juice; save the rest for another use.
In a large bowl, toss together the nectarine, celery, ginger, fennel seeds, cabbage, 1 tablespoon [2 TBL] lime juice, and 1 to 2 tablespoons oil; season to taste with salt and pepper.


Prep and cook the chicken

  • Pat the chicken dry with a paper towel. Season with salt and pepper and as much jerk seasoning as you like.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken and cook, turning occasionally, until lightly browned and cooked through, 3 to 4 minutes per side for thighs, 4 to 6 minutes per side for breasts. Transfer to a plate. Meanwhile, prepare the scallions and finish the slaw.


Prep the scallions; finish the slaw

  • Trim the root ends from the scallions; thinly slice the scallions. Set aside 1 tablespoon [2 TBL] for garnish.
To the bowl with the slaw, add all except 1 tablespoon [2 TBL] scallions and toss to coat. Season to taste with salt and pepper.


Transfer the slaw to individual plates and top with the chicken. Garnish with the remaining scallions and serve.
Kids Can!
  • Measure the ginger.
  • Assemble the slaw.
  • Time the chicken.
  • Garnish with the scallions.