Jamaican-Spiced Jerk Chicken with Callaloo Stir-Fry

About this meal

A flavorful, energy-boosting Jamaican lunch featuring oven-grilled jerk chicken breast marinated in fresh herbs and spices, served with a spicy callaloo stir-fry full of low-carb vegetables. Accompanied by a cooling ginger-lime coconut water drink to refresh and rejuvenate.

Ingredients

• Chicken breast (boneless, skinless) — 200g
• Callaloo (or fresh spinach if unavailable) — 2 cups (chopped)
• Scotch bonnet pepper (seeds removed, finely chopped) — 1
• Scallions — 2 stalks (chopped)
• Fresh thyme — 1 tsp (chopped)
• Allspice (ground) — 1/2 tsp
• Ginger (fresh, grated) — 1 tsp
• Garlic (cloves, minced) — 2
• Lime (juice + zest) — 1
• Coconut oil — 2 tbsp
• Red bell pepper — 1/2 (sliced)
• Zucchini — 1/2 (sliced thin)
• Sea salt — to taste
• Black pepper — to taste

Steps

1. In a bowl, combine lime juice and zest, scotch bonnet, scallions, thyme, allspice, ginger, garlic, 1 tbsp coconut oil, salt, and black pepper.
2. Marinate chicken breast in this spice mixture for at least 30 minutes (or overnight for deeper flavor).
3. Preheat oven to 200°C (400°F). Place chicken on a baking tray and bake for 20-25 minutes or until cooked through and slightly charred.
4. While chicken is cooking, heat the remaining 1 tbsp coconut oil in a large skillet on medium-high.
5. Add red bell pepper, zucchini, and sauté for 2–3 minutes. Add callaloo (or spinach), fresh thyme, salt, and pepper, stirring until wilted and tender (about another 2–3 minutes).
6. Serve jerk chicken over the bed of spicy callaloo stir-fry, squeezing extra lime juice over top for brightness.