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.

Discover recipes, tips, and more from our JustCook creator community

Nutrition Per Serving

Calories 429
Carbs 65.9g
Fat 3.8g
Fibre 9.3g
Protein 34.3g
Sugar 29.5g

Reviews

4.7

3 reviews

Follow the recipe steps below or

Switch to Timeline View
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.
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.
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.
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.
Step 5
Once roasted, lightly toss the vegetables with the sliced spring onion in a bowl to combine.
Step 6
Serve the jerk chicken hot alongside the roasted Jamaican sweet potato salad. Enjoy!