Caribbean Jerk Chicken Bowl with Mango‑Avocado Salsa
A bold and flavorful meal‑prep bowl featuring spicy‑sweet jerk chicken, roasted sweet potatoes, and a fresh mango‑avocado salsa.
- Prep time
- 20 min
- Cook time
- 35 min
- Yield
- 1 servings
Ingredients
- 57.5 g Avocado
- 75 g Bell Pepper
- 227 g Chicken Breast
- 15 g Jerk Seasoning
- 15.75 g Lime juice
- 57.5 g Mango
- 9.1 g Olive oil
- 150 g Sweet Potato
Instructions
- Preheat oven to 400°F. Peel and dice sweet potatoes into 1-inch cubes.
- Toss sweet potato cubes with 1 tbsp olive oil, salt and pepper, spread on baking sheet and roast for 25–30 minutes until tender.
- Cut chicken into strips. In a bowl, mix chicken strips with jerk seasoning, 1 tbsp olive oil and a squeeze of lime juice.
- Heat a skillet over medium-high heat and cook seasoned chicken strips for 6–8 minutes until cooked through.
- Dice bell peppers, mango and avocado. In a bowl, combine with remaining lime juice and gently toss to make salsa.
- Assemble bowls: divide roasted sweet potatoes, jerk chicken, and mango‑avocado salsa among 4 containers.