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Jerk Chicken and Plantain Bowl

July 24, 2018

Jerk Chicken and Plantain Bowl

Don't be fooled by the long ingredients list! This dish comes together quickly once you've prepped the pesto and spice rub. Pesto will keep in a jar in the fridge for up to a week and in the freezer for 3-4 months so I like to make up large batches of pesto to keep on hand for quick, fresh summer meals like this. 


2 (5 oz) boneless skinless chicken breasts, diced
1 large plantain, peeled and sliced
1/2 cup avocado, diced
1 cup grape tomatoes, halved
1/2 cup mango, diced
1 14 oz can black beans, drained and rinsed
optional toppings: sliced jalapeños, cilantro, lime wedges
4 tbsp olive oil, divided

For Cilantro Pesto Sauce

1/4 cup olive oil
1 cup packed cilantro leaves
1/2 a small jalapeño
2 tbsp lime juice
1/2 tsp minced garlic
1/4 tsp sea salt

For Jerk Seasoning

2 tsp smoked paprika or chipotle powder
1 tsp coconut sugar
1/2 tsp dried thyme
1/2 tsp cumin
1/4 tsp ground coriander
1/4 tsp onion powder
1/4 tsp chili flakes
1/8 tsp cinnamon
1/8 tsp black pepper
1/2 tsp sea salt


Combine ingredients for cilantro pesto in a blender or food processor and blend until thoroughly combined. Pour into a small jar. Refrigerate until serving.

Mix together jerk seasonings in a small bowl. Add diced chicken to a mixing bowl and sprinkle jerk seasoning over. Use hands to mix.

Heat 2 tablespoons olive oil in a medium skillet over medium/high heat for 1 minute. Add chicken. Cook 12-14 minutes, stirring occasionally for even cooking.

While chicken cooks, heat 2 tablespoons of olive oil in a separate medium skillet over medium heat for 1 minute. Add plantain slices and cook 3 minutes. Use tongs to turn and cook an additional 3 minutes. Season with salt and pepper.

Arrange remaining ingredients in a serving bowl and add chicken and plantains. Serve with cilantro sauce.



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