Recipe: Jerk Chicken Bowls with Fried Plantains
Photo by Emily McLaughlin
During the winter, we crave warm, comforting flavors. But once spring and summer come around, our taste buds scream for refreshing, flavorful meals—like this jerk chicken bowl perfect for lunch, dinner, or bulk meal prep. The jerk spice blend adds the perfect amount of heat, balanced by sweet fried plantains and fresh mango.
Before you start cooking, choose a base for your jerk chicken bowl. Leafy greens, quinoa, or brown rice would all work well. Prepare that ingredient first if necessary.
Ingredients
Serves 3-4
- 1-1.5 lbs boneless, skinless chicken thighs
- 1 large sweet potato
- 1 large yellow squash
- 4 large carrots
- 1 fresh mango
- Coconut oil
- Sea salt
- Your base (greens, brown rice, quinoa)
For the fried plantains:
- 1 large plantain
- 2 Tbsp coconut oil
- 1 Tbsp maple syrup
- ½ tsp cinnamon
Jerk chicken spice:
- 2 tsp fresh thyme leaves
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp cinnamon
- ½ tsp cayenne pepper
- ½ tsp sea salt
Directions:
Preheat the oven to 375 degrees. Line a baking pan or sheet with parchment paper or a thin layer of oil. Slice your veggies into even, bite-sized pieces. Toss them in coconut oil, arrange on the pan, and then sprinkle with sea salt. Bake for 35 to 40 minutes, tossing after 20 minutes.
While the veggies are baking, prepare the chicken. Grab a medium sauté pan and heat a tablespoon of coconut oil over medium-high heat.
Combine your jerk spices and then rub the spice blend onto the chicken thighs. Sear the chicken thighs for two to three minutes on each side, then continue to sauté until the chicken is cooked through. Remove from the heat and slice into strips.
Next, cook your plantains. Heat a small sauté pan over medium heat, then follow these instructions from Stay Healthy, Stay Happy.
Finally, slice your fresh mango, then assemble your bowls. Start with your base, then arrange the rest of the ingredients on top. Serve immediately, or store in the fridge for up to four days.
