For quicker cooking chicken, slice the breasts in half or use chicken tenderloins (my favorite). Breasts can be left whole, but the overall cooking time will just be longer – but the chicken will be juicier. I would also love to know if any of you try this on chicken thighs or legs. I bet it would be really good on chicken legs. . .
I want to make it clear that the rice in the images is not Paleo. However, if you are on the Paleo diet, this jerk chicken recipe would taste great with cauliflower rice, mashed cauliflower, mashed butternut squash or roasted butternut squash. For the Clean Eating diet, use white rice or quinoa. This would be really pretty with “rainbow quinoa,” which is white and red quinoa mixed together.
This easy roasted vegetables recipe is my #1 way to cook vegetables. I’m obsessed and you will be too. Try it with any recipe.
You should give this recipe a try and let us know what you think about it. Have you ever tried jerk chicken before?
- 4 Boneless, Skinless Chicken Breasts
- 1 Red Bell Pepper (cut into thick slices)
- ½ Fresh Pineapple (cut into ½ “ thick slices)
- 1 Tbl Arrowroot Starch
- 1 tsp Cinnamon
- 1 tsp Allspice
- ¼ tsp Nutmeg
- ¼ tsp Pepper
- 1 tsp Real Salt
- ½ Tbl Chopped Garlic
- 1 Tbl Lime Juice
- 2 Tbl Honey
- ¼ Cup Coconut Aminos
- Cilantro chopped, to garnish
Preheat oven to 375 degrees.
Lightly oil a 9x13” baking dish. Place the chicken breasts and bell pepper and pineapple slices in the dish, keeping plenty of pineapple and peppers between each chicken breast.
Stir in the chopped garlic and lime juice to make a paste.
Pour the sauce over the chicken, pineapple, and peppers, coating all surfaces.
Bake for about 35 minutes(if chicken breasts were cut in half). For whole breasts, bake the dish for 50-55 minutes
Serve garnished with a little chopped cilantro.