MyPlate Jerk Chicken Dinner

Jun 22

Written By Judy Doherty, MPS, PCII

MyPlate Jerk Chicken Plate

Yield 4

Author Judy Doherty

Prep time

10 Min

Cook time

45 Min

Total time

55 Min

Here is a spicy Caribbean Meal served in the MyPlate healthy plate configuration. MMMm good!

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Ingredients

4 chicken thighs, boneless, skinless
4 tablespoons of jerk spice
1 bunch collard greens, rinsed and cut into bite-size pieces
1 tablespoon olive oil
3 cloves garlic, minced
1 onion, peeled and diced
1 tsp honey
1 tsp red pepper flakes
1 cup diced bell pepper
1 cup low-sodium chicken broth
2 cups brown rice
1 cups water
1 tsp jerk spice
1 tsp turmeric
2 cups watermelon, cut into strips

Jerk spice

2 tablespoons garlic powder
1/2 teaspoon cayenne pepper
1 teaspoons ground black pepper
2 teaspoons thyme
1 teaspoon paprika
1/2 teaspoon hot pepper flakes
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground cumin

Instructions

Jerk Chicken Dinner

Rub the chicken thighs with the Jerk seasoning. Place them into a baking dish. Bake for 25 minutes at 375 degrees (F) or until done.
Make the rice by adding 2 cups rice, 1 tsp jerk seasoning, 1 cups water, and turmeric into a rice cooker. Cook until done, about 40-45 minutes.
Make the collard greens. Saute the onion and garlic in the olive oil over medium heat until nutty, about 2 minutes. Add the collard greens, peppers, seasoning, honey, and broth. Bring to a boil, lower to a simmer, cover the pan and simmer until tender, about 15 minutes. You can even cook longer if desired.
Plate your dinner: add the chicken, rice, collard greens, and melon.

Jerk seasoning

Combine all ingredients in small mixing bowl. Use the amount needed for the recipe then store the rest away for later.

Nutrition Facts

Calories

634

Fat

13 g

Sat. Fat

3 g

Carbs

98 g

Fiber

11 g

Net carbs

87 g

Sugar

10 g

Protein

35 g

Sodium

289 mg

Cholesterol

107 mg

MyPlate Mealshttps://www.youtube.com/watch?v=AODMMDi3nYw&t=2sHow to make MyPlate meals2025-05-18

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.