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Baked Jerk Chicken and Halloumi Meal Prep Bowls

  • Author: Catherine


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)


  1. 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.
  2. 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.
  3. 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.
  4. Grill the sliced halloumi cheese on each side for 2-3 minutes
  5. 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.


Recipe Tips

*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.