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Fall Jamaican Jerk Chicken Sheet Pan
This easy sheet pan chicken recipe boasts perfect fall flavors & just enough spice that the whole family will love it, and it only takes 30 minutes & a pan!
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Course:
Family Friendly Dinner Recipes
Cuisine:
American, Southwest
Prep Time:
10
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
30
minutes
minutes
Servings:
4
Servings
Calories:
328
kcal
Author:
Jenni
Equipment
Victorinox Fibrox Pro Knife, 8-Inch Chef's FFP, 8 Inch, Black
U-Taste 10 Piece Measuring Cups and Spoons Set
Nordic Ware Natural Aluminum Commercial Baker's Big Sheet
Ingredients
1
lb
boneless
skinless chicken breast
1
large sweet potato
1
large honey crisp apple
1
medium red onion
5
slices
applewood smoked bacon
2
garlic cloves
1
tsp
grated ginger
1
TBSP
Apple Cider Vinegar
1
TBSP
Low Sodium Soy Sauce
2
TBSP
Jamaican Jerk Seasoning
Instructions
Preheat oven to 400F.
Peel and dice the sweet potato into bite sized pieces.
Core and chop the apple into large bite sized pieces (you can peel it if you want to, but you don’t have to).
Slice the red onion into medium sized wedges.
Chop the chicken into bite sized pieces.
Chop the bacon into 1" pieces.
Place all the ingredients on a large rimmed baking sheet.
In a medium bowl, whisk together the minced garlic, ginger, apple cider vinegar, soy sauce and jamaican jerk seasoning (affiliate link).
Drizzle the seasoning sauce over the items on the baking sheet and toss to coat well.
Spread the pieces into an even single layer.
Bake for 20 minutes.
Enjoy!
Notes
Leftovers can be stored in an air tight container in the fridge for up to 3 days.
Nutrition
Serving:
1
Cup
|
Calories:
328
kcal
|
Carbohydrates:
18
g
|
Protein:
41
g
|
Fat:
9
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
5
g
|
Cholesterol:
111
mg
|
Sodium:
466
mg
|
Fiber:
3
g
|
Sugar:
9
g