Jamaican Jerk Chicken Bowls

Jamaican Jerk Chicken Bowls - super simple and so much flavor packed into one bowl! These bowls have a hint of spice, but are packed full of healthy veggies and the perfect, healthy meal for any occasion!

Course Main Dish

Prep Time 15

Cook Time 25

Total Time 40

Servings bowls

Calories 691kcal

Author Samantha Buckner

Ingredients

Chicken:

4 Jamaican Jerk Chicken Breasts sliced

Sweet Potato Slices:

1 large sweet potato sliced thin, 1/4 inch thick
1 tbsp olive oil
1/4 tsp salt or to taste

Rice:

2 cups Cilantro Lime Black Bean and Corn Cauliflower Rice

Bowl:

2 medium avocados peeled, pitted and diced
1 cup cherry tomatoes halved
4 cups greens boston leaf and romaine
1/4 cup cilantro to mix with bed of greens

Garnishment:

2-4 small limes juiced
crushed red pepper flakes optional

Instructions

For the sweet potato slices:

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper and place a wire rack (or two if needed) overtop. Spray the racks with nonstick cooking spray.
Slice the sweet potato into thin slices. Approximately 1/4 inch thick - give or take. Add to a bowl with the olive oil and salt. Toss to thoroughly combine.
Place each sweet potato slice onto the racks, evenly spread out.
Place into the oven to bake for 15 minutes. Remove, flip, and place back into the oven to bake for an additional 10 minutes. Be sure to check at 5-7 minutes to prevent burning.

Bowl:

Combine sweet potatoes with the diced avocado, cherry tomatoes, cauliflower rice, and chicken over a bed of greens. Garnish with crushed red pepper flakes (optional) and a squeeze of fresh lime juice.

Notes

*If you are looking to reduce the calories and macros on this recipe, you can avoid adding the additional marinade/sauce to the chicken after it is grilled and you can omit the avocado. Avocados are extremely healthy and delicious, but also high in calories.

Nutrition