Lunch

Pan-Seared Chicken Breast with Jerk Spice, Coconut Rice & Charred Plantain

Name: Pan-Seared Chicken Breast with Jerk Spice, Coconut Rice & Charred Plantain
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Ingredients: 2 bone-in, skin-on chicken thighs (about 6 oz each); 2 teaspoons ground cumin; 1 teaspoon smoked paprika; 1 teaspoon fresh thyme leaves; 1/2 teaspoon ground cinnamon; 1/4 teaspoon cayenne pepper; 1 lime, juiced and zested; 2 cloves garlic, minced; 1 tablespoon olive oil; Sea salt and black pepper; 1 cup long-grain white rice; 1 can (14 oz) unsweetened coconut milk; 1 cup chicken stock; 1 firm plantain, peeled and cut into 1/2-inch rounds; 1/2 tablespoon butter for plantain

A bone-in, skin-on chicken thigh gets a jerk rub—warm spices, lime, and garlic—then seared skin-side down until golden and cooked through. Served with fluffy coconut-scented rice and caramelized plantain slices. Three distinct components that come together as a confident, cohesive lunch.

1351calper serving 40gprotein 124gcarbs 81gfat 15min prep 35min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this