Healthy Jamaican Jerk Chicken Pasta (High-Protein Meal Prep)
Ingredients
Chicken & Seasoning
- 1½ lbs boneless skinless chicken breast
- 1 tbsp all-purpose seasoning
- ½ tbsp Maggi chicken seasoning
- 1 tbsp garlic powder
- 1 tsp black pepper
- 1 tbsp hot Jamaican jerk seasoning
- Olive oil spray a few sprays
Pasta
- 8 oz organic or high-protein pasta penne or rotini work best
Creamy Jerk Sauce
- 1 cup Silk Unsweetened Coconut Milk
- ½ –¾ cup chicken broth as needed
- ½ cup plain Greek yogurt
- Juice of ½ lemon no zest
- 1 tbsp hot Jamaican jerk seasoning
- Black pepper to taste
- Veggies & Finishing
- 2 cups fresh spinach chopped
- Dried basil leaves to taste
- Paprika light sprinkle
Instructions
Season the Chicken
- Cut chicken into bite-sized pieces. Season with all-purpose seasoning, Maggi seasoning, garlic powder, black pepper, and hot jerk seasoning. Lightly spray with olive oil and toss to coat evenly.
Cook the Pasta
- Boil pasta in salted water according to package instructions. Drain and set aside.
Cook the Chicken
- Heat a nonstick skillet over medium heat. Add the seasoned chicken and cook until fully cooked and lightly golden, about 6–8 minutes.
- Add Spinach
- Reduce heat slightly and add chopped spinach directly to the cooked chicken. Stir until wilted.
Make the Sauce
- In a bowl or blender, mix coconut milk, chicken broth, Greek yogurt, lemon juice, jerk seasoning, and black pepper until smooth.
- Combine Sauce & Chicken
- Pour sauce into the skillet with the chicken and spinach. Sprinkle in dried basil and let simmer gently for 3–5 minutes until slightly thickened. Do not boil.
Finish & Assemble
- Sprinkle lightly with paprika. Add the chicken and sauce mixture to a large pasta bowl and toss with cooked pasta.
- Serve or Meal Prep
- Divide into containers for meal prep or serve immediately.