Jerk Chicken Bowls
Grain or rice bowls topped with jerk-seasoned chicken, roasted vegetables, and fresh garnishes. Warm, customizable base allows swaps across proteins, grains, and produce.
Ingredients
Method
Cut chicken into 1.5-inch pieces and combine with jerk marinade in a bowl; toss to coat and set aside for at least 15 minutes or overnight.
Peel and cube sweet potato; cut bell pepper and red onion into bite-sized pieces.
If using uncooked grain, begin cooking rice, quinoa, or farro now according to package directions.
Preheat oven to 425°F. Spread marinated chicken on one half of a sheet pan; scatter sweet potato and bell pepper on the other half, tossing vegetables with 1 tbsp olive oil and salt.
Roast for 25–30 minutes until chicken reaches 165°F internal temperature and vegetables are tender and lightly charred. Scatter red onion over pan and roast 2 minutes more.
Divide cooked grain evenly among four bowls.
Top each bowl with roasted chicken, sweet potato, bell pepper, and red onion.
Drizzle each bowl with lime juice and remaining olive oil; top with avocado, cilantro, green onion, and sesame seeds. Serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →