Jerk Chicken Veggie Pan

Recipe Type: Lunch, Dinner

Dietary Info: Dairy Free, Gluten Free, Grain Free, Elimination Diet, Paleo, Vegan, Vegetarian, Whole 30

Servings: 4

Prep Time: 30 minutes Cook Time: 40-55 minutes Total Time: 1 hour and 10 minutes - 1 hour and 25 minutes

*Time Includes Chopping

Ingredients:

• 1 lb Boneless Skinless Chicken Thighs or Breasts (Cut Into Chunks)

• 2 Sweet Potatoes Cubed

• 1 lb Brussels Sprouts, Bottoms Removed, sliced in halves

• 1 Yellow Onion

• Sauce:

  • 3 TBSP Avocado Oil

  • 2 TBSP Jamaican Jerk Seasoning or Mixture Of:

    • 1 TBSP each: Onion Powder, Garlic Powder

    • 2 tsp each: Cayenne Pepper, Salt, Pepper, Thyme, Coconut Sugar

    • 1 tsp each: Allspice, Parsley, Paprika

    • ½ tsp each: Hot Pepper Flakes, Cinnamon, Nutmeg, Clove

    • ¼ tsp: Cumin

• Side: Rice (White or Brown)

How To:

1. Preheat the oven to 425 degrees.

2. Cook rice: White Rice, Brown Rice, Cauliflower Rice

3. Cut up the veggies and chicken.

4. In a big bowl, add the chicken and veggies.

5. Pour all of the sauce into the big bowl and mix to coat.

6. Spread into a single layer on a baking sheet and bake for 25 minutes or until cooked through.

7. Assemble the meal by adding rice and topping with chicken and veggies. Enjoy!

Notes:

• Make this vegan or vegetarian by swapping chicken with a plant protein like chickpeas or tempeh.

I’d love to see you post your creation or modification of this recipe! Use the hashtag #kristenroserecipes and tag me @kristenrosexo and I’ll look out to repost it! :)