My Baked Jerk Chicken and Halloumi Meal Prep Bowls are packed full of flavors from the Caribbean! This light salad bowl is perfect for your lunch time meals.
Jerk Chicken Marinade
- Boneless chicken thighs – x 5
- Jerk paste*** – 2 tablespoons
- Dried thyme – 1 teaspoon
- Garlic – 2 cloves finely chopped
- Ground all spice – ½ teaspoon
- BBQ sauce – 5 tablespoons
- Spring onions – x 2 stalks chopped
- 100ml cold water
- Green salad leaf of your choice – rocket/arugula, baby leaf, mixed leaf salad, watercress etc. (1x salad bag 100-160 grams)
- Cucumber – ½ a small cucumber chopped
- Plum cherry tomatoes – 125 grams sliced in half
- Tinned or fresh sweetcorn – 285 grams
- Lime – 1 x cut into quarters
- Couscous – 100 grams (raw weight)
- Halloumi cheese – 8 slices
- Vegetable stock – 100ml (1 x veg stock cube dissolved in boiling water)
- Hummus – 200g
- Fresh chopped coriander/cilantro – 1 x Small handful(optional)
- Preheat your oven to 220°c, place your griddle pan to the stove and set to a medium heat. Fill and boil a kettle with water.
- Add the Jerk chicken paste, salt, BBQ sauce, chopped garlic, dried thyme, allspice, chopped spring onions and 100ml of cold water to a large bowl then mix. Place the boneless chicken thighs into a deep oven dish, pour over the marinade****, mix well, cover with tin foil and then bake for 25 minutes. Once cooked remove from the oven, drain off the excess cooking sauce* into a bowl then pull the chicken thighs apart with two forks in an outward motion.
- Add the couscous into a heatproof bowl and pour over the hot vegetable stock. Cover with cling film or a lid and leave for 5-10 mins until the couscous is soft. Fluff the couscous up with a fork, season with salt & pepper to taste.
- Grill the sliced halloumi cheese on each side for 2-3 minutes
- Once the chicken and halloumi cheese have cooled assemble your salad ingredients & into 4 meal prep bowls. I like to serve my jerk chicken bowls with hummus, salad dressing, fresh coriander/cilantro and a lime wedge for extra flavor and garnish.
*You can keep the leftover BBQ cooking sauce refrigerated or freeze for another dish, its great on top rice or additional sauce on a chicken, fish, pork etc.
** When I’m ready to eat my meal prep bowl I sometimes heat up the chicken and halloumi cheese in a separate plate for 2-3 minutes in the microwave and then add back to my salad bowl.
*** Jerk chicken paste – Store bough jerk chicken paste can differ in spice and salt levels, I recommend tasting the paste before use, then adjust my recipe if you want the baked jerk chicken to be less spicy/salty.
**** Ideally marinade the chicken thighs overnight in the Jerk marinade to ensure maximum flavor, if you have time.