Caribbean Jerk Chicken Sweet Potato Tray

Ingredients for 3 servings

• 600 g chicken breast
• 900 g sweet potato
• 2 x 400 g cans, drained kidney beans
• 300 g pineapple
• 2 red onion
• 2 bell pepper
• 2 tbsp jerk seasoning
• 2 lime

Instructions

1. Prep the ingredients: chop the vegetables, prepare the garlic and set out all seasoning before you start.
2. Prepare the sweet potato according to the packet instructions.
3. Season the chicken, then cook it in a hot non-stick pan until golden and fully cooked through. Set aside.
4. Soften the garlic and vegetables in the same pan. Add Pineapple lime salsa and simmer until the vegetables are tender.
5. Stir the cooked protein through the sauce, then serve alongside the cooked carbohydrate. Divide into 3 labelled portions, cool promptly, then refrigerate.

Cool promptly, divide into 3 labelled portions and refrigerate for up to 3 days. Reheat until steaming hot.