Caribbean Roast Chicken

Fragrant allspice and thyme seasoned chicken tenderloins roasted on a sheet pan with caramelized sweet potato wedges and braised green cabbage.

• Prep: 15 min
• Cook: 25 min
• Total: 40 min
• Servings: 6
• Cuisine: Jamaican
• Difficulty: Easy
• Cost: $3.58/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Paleo
• Low-Sodium
• Low-Fat
• Low-Saturated-Fat
• Low-FODMAP
• High-Protein
• Low-Calorie

Tags

• sheet pan
• roast
• healthy
• tangy

Ingredients

• 2 pound chicken tenderloins (trimmed)
• 1.5 pound sweet potatoes (cut into 1/2-inch thick wedges)
• 1 head green cabbage (cut into 1-inch wedges)
• 2 tablespoon avocado oil (divided)
• 2 tablespoon lime juice (freshly squeezed)
• 1 teaspoon ground allspice
• 1 teaspoon dried thyme
• 0.5 teaspoon salt (divided)
• 0.5 teaspoon black pepper (freshly ground)

Instructions

1. Preheat the oven to 425 degrees F and line two large rimmed baking sheets with parchment paper.
2. Toss the sweet potato wedges and green cabbage wedges with 1 1/2 tablespoons of the avocado oil and 1/4 teaspoon of the salt. Spread across the baking sheets and roast for 10 minutes.
3. In a bowl, toss the chicken tenderloins with the remaining 1/2 tablespoon avocado oil, fresh lime juice, ground allspice, dried thyme, remaining 1/4 teaspoon salt, and black pepper.
4. Remove the baking sheets from the oven, arrange the seasoned chicken tenderloins alongside the sweet potatoes and cabbage, and return to the oven for 14 to 15 minutes, until the chicken reaches an internal temperature of 165 degrees F and the sweet potatoes are caramelized and tender.

Notes

Allspice and thyme deliver bold, warm island flavor without relying on alliums or nightshade peppers.

Nutrition (per serving)

• Calories: 341
• Protein: 41.7 g
• Carbohydrates: 34.8 g
• Fat: 6.1 g
• Fiber: 7.8 g
• Sodium: 352 mg
• Saturated Fat: 1.3 g
• Sugar: 11.9 g
• Cholesterol: 100 mg