Jerk Chicken with Mashed Plantains and Greens
Samantha Walker, NASM-CPT
Samantha Walker, NASM-CPT
Save Article
484 Calories
45 g Carbs
51 g Protein
11 g Fat
Total Time
2 servings

Change up your chicken and greens game with this delicious recipe that includes all sorts of amazing seasonings and flavors.


  • 1 cup low-sodium chicken stock
  • 2 tbsp (1 nlea serving) caesar dressing, fat-free
  • cup coconut milk
  • 1 tsp cinnamon
  • 2 tbsp caribbean jerk marinade
  • 1 whole plantain
  • 2 cup spring mix
  • 11 thigh, bone and skin removed chicken thigh, meat only, raw

Recipe Tags


  1. Rub chicken thighs all over with Jerk Marinade. Place on a preheated grill, turning once after about 4 minutes, cooking until center reaches 165F.
  2. Peel and half plantain, boil in salted water for 8 minutes, then drain. Return to pot and mash with a potato masher, adding cocounut milk (optional) and stock until desired texture is reached - like mashed potato. Season with salt, and ground cinnamon.
  3. Serve grilled chicken alongside mashed plantains and salad (tossed with dressing).

Recipe Tags