Meal Prep Jerk Chicken with Pineapple Rice
4 standard portions
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Dietary & allergen details
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Ingredients
- 8 boneless, skin-on chicken thighs
- 4 tbsp jerk seasoning
- 2 tbsp olive oil
- 2 peppers, chopped
- 1 onion, finely diced
- 400g basmati rice, rinsed
- 425g tin pineapple chunks in juice
- 400g tin of black beans, drained and rinsed
- 400g tin of reduced-fat coconut milk
- salt and pepper, to taste
- fresh coriander, to garnish
- fresh red chilli, finely chopped, to garnish (optional)
Method
- Preheat the oven to 200ยฐC /180ยฐC fan . In a large ovenproof pan, toss the chicken thighs with 2 tablespoons of the jerk seasoning and 1 tablespoon of the olive oil. Sear the chicken over a medium heat for 3โ4 minutes on each side until browned. Remove and set aside.
- Add the peppers, onion and rice to the same pan, mixing it into the chicken juices. Add the pineapple chunks with their juice, beans , and coconut milk. Season everything with salt and pepper, and stir to combine.
- Place the chicken thighs back on top of the rice mixture, skin-side up. Put the pan in the oven and bake for 30 minutes.
- Once cooked, remove from the oven and serve with some fresh coriander. Sprinkle with fresh chi l li if you like some extra heat.