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.

Nutrition Per Portion

  • 430 Calories | 
  • 65.9g Carbohydrates | 
  • 3.8g Fat | 
  • 9.3g Fibre | 
  • 34.3g Protein | 
  • 29.5g Sugar
  • 0.0 min

    Preheat the oven to 180C.

  • 0.5 min

    Peel and chop the sweet potato into cubes and roughly chop the red onion.

  • 3.5 min

    Chop the red capsicum into 1-2cm squares and finely slice the spring onion.

  • 5.5 min

    Place the sweet potato on a baking tray, drizzle with olive oil and season with salt and pepper.

  • 7.0 min

    Place the sweet potato in the oven and roast until tender and easily pierced with a fork.

  • 8.0 min

    Chop the chicken and place in a bowl.

  • 10.0 min

    Add the jerk chicken spices, red chilli flakes, tomato paste, worcestershire and honey to the chicken.

  • 12.0 min

    Mix together until the chicken is well coated.

  • 15.0 min

    Add the capsicum and red onion to the oven with the sweet potato.

  • 18.0 min

    Heat the olive oil in a pan over medium-high heat.

  • 20.0 min

    Add the marinaded chicken to the pan and cook until caramelised and cooked through.

  • 25.0 min

    When the chicken is cooked remove from the heat and set aside.

  • 26.0 min

    Remove the sweet potato, capsicum and onion from the oven and distibute among serving plates.

  • 28.0 min

    Top with the jamaican jerk chicken and garnish with the spring onion.

  • Ingredients

    Jerk Chicken Spices

    Dried Chilli Flakes

    Tomato Paste

    Worcestershire Sauce

    Chicken Breast , chopped

    Spring Onion , sliced


    Sweet Potato , chopped

    Red Capsicum , chopped

    Red Onion , chopped

    Olive Oil

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