Servings: 4 meals
Calories: 568kcal
Equipment
- sheet pan
Ingredients
For Jerk Chicken
- 4 bone-in skin-on chicken thighs about 1.5lbs
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- ¼ teaspoon allspice
- ¼ teaspoon cinnamon
- ¼ teaspoon onion powder
- ½ teaspoon sea salt
- ¼ teaspoon cayenne pepper
For Plantains
- 2 large ripe plantains sliced into ½ inch pieces
- 1 tablespoon olive oil
- 1 teaspoon coconut sugar
- ½ teaspoon cinnamon
Black Bean Mango Salsa
- 1 cup black beans drained and rinsed
- ½ cup chopped mango
- ½ cup chopped tomatoes
- ¼ cup chopped red onion
- ¼ cup chopped cilantro
- 1 tablespoon lime juice
- 1 teaspoon minced jalapeño
- ¼ teaspoon sea 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.
Nutrition
Calories: 568kcal | Carbohydrates: 49.8g | Protein: 45.6g | Fat: 21.2g | Fiber: 7.2g
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