This Jamaican Jerk Chicken Meal Prep brings tropical flavor and summer vibes to your meal prep rotation! The crispy seasoned chicken thighs couldn't be easier and pair perfectly with the pineapple salad and jasmine rice. This recipe is gluten-free, dairy-free, and high in protein!
NOTES: For a lower fat option, try chicken breasts instead of chicken thighs. For a lower carb version, try cauliflower rice instead of jasmine rice.
Jamaican Jerk Chicken Meal Prep
Makes 6 servings
2 lbs. boneless skinless chicken thighs
2 tsp. avocado oil
2 tsp. Jamaican jerk seasoning
1-15 oz. can black beans, drained and rinsed
2 cups bell pepper, chopped
2 cups pineapple, diced
2 tbsp. fresh lime juice
1 tsp. ground coriander
1/2 tsp. sea salt
1 1/2 cup dry jasmine rice, cooked (~3 cups cooked)
Heat oil in a skillet over medium-high heat.
Arrange chicken thighs in skillet and season top side with 1 tsp. jerk seasoning.
Cook for 5-6 minutes on the first side, then flip and season the second side, cooking another 4-5 minutes until cooked through. Set aside on a plate.
Combine black beans, bell pepper, pineapple, lime juice, coriander and salt to make salad. Set in the fridge to chill.
Bring 3 cups water and 1 1/2 cup dry jasmine rice to a boil. Cover and simmer on low until water is absorbed to make 3 cups cooked.
Divide into meal prep containers using 4 oz. cooked chicken, 2/3 cup salad, and half a cup of cooked rice.
Seal containers and store in the fridge up to one week, or in the freezer up to one month.
Calories (per serving): 440kcal, Fat: 12.1g, Sat fat: 3.0g, Carbs: 57g, Fiber: 5g, Sugar: 8g, Protein: 31g, Sodium: 642mg