Jerk seasoning is a mix of bold, fragrant spices you can find in most grocery stores. It gives the chicken a tasty heat, while the sweet potato noodles add a gentle sweetness.
Active time: 25 minutes | Total time: 25 minutes plus marinating.
Ingredients
- 3/4 cup ketchup
- 4 green onions, chopped
- 3 tbsp lime juice
- 2 tbsp fresh ginger, minced
- 1 tbsp Jamaican jerk seasoning
- ½–1 habanero pepper, seeded
- 8 boneless, skinless chicken thighs (about 1½ lb)
- 1 tbsp olive oil
- 2 garlic cloves, thinly sliced
- 3 medium sweet potatoes, peeled and spiralized
- ½ red bell pepper, diced
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tbsp chopped cilantro
- 1 lime, cut into wedges
Directions
1. Blend ketchup, green onions, lime juice, ginger, jerk seasoning and habanero until smooth. Reserve 1/3 cup for basting. Put the rest of the sauce over the chicken, cover, and chill for at least 1 hour.
2. Heat a grill pan or cast‑iron skillet over medium heat. Cook the chicken, brushing with the saved sauce, until it reaches 165°F (about 5 minutes per side). Remove and set aside.
3. In another skillet, warm olive oil over medium heat. Add garlic and stir for 30 seconds. Toss in the sweet‑potato noodles, red pepper, salt and pepper. Let sit without stirring for 2 minutes, then add 3 tbsp water. Shake the pan occasionally and cook until the noodles are tender but still a little firm (about 5 minutes).
4. Divide the noodles into four bowls, top each with two chicken thighs, sprinkle cilantro, and serve with lime wedges.
Serves: 4 | Serving size: 2 chicken thighs + 1 cup noodles
Nutrition per serving: 342 kcal, 11 g fat, 24 g carbs, 36 g protein. Gluten‑free and under 400 calories.