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Paleo Slow Cooker Jerk Chicken Meal Prep Bowls Recipe

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4.3 from 11 reviews

This Paleo Slow Cooker Jerk Chicken Meal Prep Bowl recipe features tender, spice-infused chicken breasts cooked low and slow, combined with roasted plantains, broccoli florets, and a fresh mango-tomato salsa topped with chia seeds. A wholesome, flavorful, and easy-to-prepare meal perfect for batch cooking and enjoying throughout the week.

Ingredients

Jerk Chicken Spice Mix

  • 1/4 tsp allspice
  • 1 tsp cayenne pepper (adjust to taste)
  • 2 tsp paprika
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp black pepper
  • 1 tsp crushed coriander
  • 1/2 tsp garlic powder
  • 1/4 tsp crushed red pepper flakes

Main Ingredients

  • 2 chicken breasts, cut in half
  • 1 plantain
  • 2 cups broccoli florets
  • 1/2 mango
  • 1 small tomato
  • 1 Tbsp chia seeds
  • 2 Tbsp coconut oil

Instructions

  1. Make the spice mix: In a small bowl, combine allspice, cayenne, paprika, cinnamon, nutmeg, black pepper, crushed coriander, garlic powder, and crushed red pepper flakes. Stir well to blend all the spices evenly.
  2. Prepare the chicken: Cut each chicken breast in half to create smaller pieces. Place them in the slow cooker in a single layer and evenly sprinkle the spice mix over each piece to coat thoroughly.
  3. Cook the chicken: Set the slow cooker to high and cook for 2 hours (or low for 4 hours), until the chicken is fully cooked through and tender.
  4. Preheat the oven: About 45 minutes before the chicken finishes cooking, preheat your oven to 425°F (220°C) to prepare for roasting the plantain and broccoli.
  5. Prepare the plantain: Slice the plantain into even pieces and arrange them on a baking sheet. Drizzle with 2 tablespoons of coconut oil and add 1 tablespoon of water to help keep them moist while roasting.
  6. Roast the plantain: Place the baking sheet in the oven and roast for 30 minutes, or until the plantain slices are soft and lightly caramelized.
  7. Make the mango salsa: While the plantains roast, peel and dice the mango and finely chop the small tomato. Combine them in a bowl with 1 tablespoon chia seeds and mix well to create a fresh, nutrient-packed salsa.
  8. Add broccoli to roast: Approximately 10 minutes before the plantains are done, add the 2 cups of broccoli florets to the baking sheet. Continue roasting both the plantains and broccoli until tender and slightly crisp on the edges.
  9. Assemble the meal prep bowls: Divide the jerk chicken, roasted plantains, and broccoli evenly into four meal prep containers or bowls.
  10. Top and serve: Spoon the mango salsa over each bowl just before serving to add a fresh, tangy contrast to the savory ingredients. Enjoy your flavorful, wholesome paleo meal prep bowl!

Notes

  • You can adjust the cayenne pepper to control the spice level to your preference.
  • Plantains can be substituted with sweet potatoes if desired, though the flavor will vary from traditional jerk pairing.
  • This recipe can be meal prepped and stored in the refrigerator for up to 4 days.
  • Using fresh spices yields the best flavor; ground spices can become muted over time.
  • Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for safe consumption.

Find it online: https://cookedbysarah.com/paleo-slow-cooker-jerk-chicken-meal-prep-bowls-recipe/