Jamaican Jerk Chicken & Ackee Power Plate with Plantain Protein Smoothie

About this meal

A high-protein, muscle-building Jamaican brunch featuring juicy oven-grilled jerk chicken served with sautéed ackee and callaloo, complemented by roasted sweet potatoes and a sunflower-seed plantain protein smoothie for a sweet kick.

Ingredients

• Chicken thigh (boneless, skinless) — 200g
• Jerk marinade (fresh herbs, pimento, scotch bonnet, allspice, thyme, scallion, garlic, ginger, lime juice) — 3 tbsp
• Ackee (fresh or rinsed canned in water, drained) — 120g
• Callaloo (or spinach) — 80g
• Onion — 1/4 medium
• Tomato — 1/2 small
• Sweet potato — 100g
• Olive oil — 1.5 tbsp (total for sauté & roast)
• Thyme — 1 sprig
• Black pepper — to taste
• Scotch bonnet pepper — 1/4 (optional, for heat)
• Plantain (ripe) — 1/2 medium
• Unsweetened almond milk — 200ml
• Sunflower seed protein powder (or other plant-based protein) — 20g
• Chia seeds — 1 tbsp
• Dates (pitted) — 2 small
• Cinnamon — 1/2 tsp
• Nutmeg — pinch

Steps

1. Marinate chicken thighs with jerk marinade components (or use pre-mixed fresh jerk marinade made from scratch) for at least 1 hour.
2. Roast sweet potatoes: peel, cube, toss with a bit of olive oil, thyme, and black pepper. Roast at 200°C (400°F) for 25–30 minutes until crispy outside.
3. Oven-grill the jerk chicken at 200°C for 20–25 minutes, turning once, until cooked through and slightly charred.
4. Sauté onion, tomato, and scotch bonnet (if using) in a splash of olive oil, then add callaloo and cook until wilted.
5. Fold in ackee gently; season with black pepper and finish with a sprig of thyme. Heat until just warmed through.
6. For the smoothie: blend plantain, almond milk, dates, sunflower seed protein, chia seeds, cinnamon, and nutmeg until smooth and creamy.
7. Plate jerk chicken with ackee & callaloo and roasted sweet potatoes. Serve smoothie on the side.