Jerk Chicken with Jamaican Sweet Potato Salad
- Gluten Free
- Paleo
- Spicy
- Low Calorie
- Meat
- Chicken
Caribbean jerk chicken is full of flavor and and a good amount of heat, which pairs perfectly with the delicate flavours of the warm sweet potato salad.
Follow the recipe steps below or or View in App
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Step 1
Preheat the oven to 200 degrees. Mix the dried chilli flakes (use according to taste), tomato paste, Worcestershire sauce, honey, and 1 tablespoon of olive oil in a bowl to create the jerk marinade. Adjust the chilli amount based on your preference for spiciness.
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Step 2
Toss the chopped sweet potato, red capsicum, and red onion with 1 tablespoon of olive oil, salt, and pepper. Spread them out on one half of a large baking tray.
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Step 3
Add the chopped chicken breast to the marinade, making sure each piece is evenly coated. Arrange the chicken on the other half of the baking tray.
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Step 4
Place the baking tray in the preheated oven and roast for 20-25 minutes, or until the vegetables are tender and the chicken is fully cooked with a slight char on the edges.
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Step 5
Once roasted, lightly toss the vegetables with the sliced spring onion in a bowl to combine.
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Step 6
Serve the jerk chicken hot alongside the roasted Jamaican sweet potato salad. Enjoy!
Pantry Ingredients
Reviews
lindsay Simmonds
This was so yummy! Mixed all together at the end, delicious! Would order again!
Lesley Lanham Verified
Favourite dish so far! Really tasty, and a good portion. I usually feel I have to add something, for it to be a filling dish.
Shannon terrana