Jamaican Chicken Sheet Pan Dinner
This healthy Jamaican chicken sheet pan dinner bakes up with bell peppers, onions and potatoes in a spicy Jamaican spice rub in under 30 minutes. Top with fresh mango!
Servings: 4
Calories: 463kcal
Ingredients
Jamaican Rub
- 1 tablespoon dried thyme leaves
- 1 tablespoon ground allspice
- 2 tablespoon brown sugar
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon garlic powder
- 1 teaspoon cinnamon
- ⅛ teaspoon cayenne for mild spice or ¼ teaspoon (for spice-ay!)
Sheet Pan
- 2 large chicken breasts
- 4 cups baby potatoes cut SMALL in 4-6 depending on size of potato
- 2 bell peppers cut into chunks
- 1 red onion cut into chunks
- 1 zucchini cut into small pieces
To Serve
- 2 mangoes cut into cubes
Instructions
- Heat oven to 425°F. Line two baking sheets with parchment and set aside.
- Stir together all rub ingredients.
- In a medium sized bowl, toss the chicken with 1 tablespoon of olive oil and 1.5 tablespoons of the rub. Make sure they are evenly coated, then arrange on one of the baking sheets.
- In a separate medium sized bowl, toss the potatoes with 1 tablespoon of olive oil and 2 tablespoons of rub. Arrange on the baking sheet around the chicken.
- Bake for 10 minutes. Flip the chicken and return the pan to the oven for 15 minutes.
- Toss the peppers, onion and zucchini in 1 tablespoon of olive oil and 2 tablespoons of the rub. Arrange on the second sheet pan and bake for 15 minutes.
- While sheet pans are cooking, prepare the mango.
- Allow the chicken to rest for 5 minutes before serving with the mango.
Notes
Leftovers make for an excellent lunch.
Nutrition
Serving: 1/4 batch | Calories: 463kcal | Carbohydrates: 79g | Protein: 35g | Fat: 2g | Cholesterol: 66mg | Sodium: 652mg | Fiber: 11g | Sugar: 33g