This sheet pan meal is loaded with island flavor! Chicken thighs are coating in exotic spices and roasted alongside sweet plantains. The dish is finished with a juicy, antioxidant-rich mango black bean salsa that ties the whole meal together.
Keyword: Chicken, dinner, lunch, main dish, Meal Prep
Servings: 4meals
Calories: 568kcal
Author: Meal Prep on Fleek
Equipment
sheet pan
Ingredients
For Jerk Chicken
4bone-in skin-on chicken thighsabout 1.5lbs
1tablespoonolive oil
1teaspoonground cumin
¼teaspoonallspice
¼teaspooncinnamon
¼teaspoononion powder
½teaspoonsea salt
¼teaspooncayenne pepper
For Plantains
2large ripe plantainssliced into ½ inch pieces
1tablespoonolive oil
1teaspooncoconut sugar
½teaspooncinnamon
Black Bean Mango Salsa
1cupblack beansdrained and rinsed
½cupchopped mango
½cupchopped tomatoes
¼cupchopped red onion
¼cupchopped cilantro
1tablespoonlime juice
1teaspoonminced jalapeño
¼teaspoonsea salt
Instructions
Preheat oven to 425ºF and lime a large baking sheet with parchment paper. Place plantain slices in a medium mixing bowl and drizzle with one tablespoon olive oil. Gently toss to coat. Sprinkle coconut sugar and cinnamon on top and toss with hands to coat. Spread out on the bottom baking sheet.
Use a paper towel to blot chicken thighs dry and place in a medium mixing bowl. Drizzle with 1 tablespoon olive oil and sprinkle with dry seasonings. Use hands to coat chicken thighs, rubbing seasonings into the skin. Place chicken thighs on the baking sheet above plantains. Bake 20 minutes. Use tongs to turn plantains for even browning. Return to oven for 15 minutes longer. Divide plantains between 4 white MPOF containers in small compartments. Turn oven to broil and broil chicken thighs 5 minutes to crisp skin.
While chicken and plantains cook, stir together ingredients for salsa in a small mixing bowl. Refrigerate.
Place 1 chicken thigh in large compartments of 4 MPOF containers. Spoon mango black bean salsa in 4 remaining small compartments.