During the winter, our bodies (and souls) crave homey, comforting flavors. But once spring and summer hit, our taste buds scream for fresh, flavor-packed meals — just like this jerk chicken bowl.
Spice up your weekly meal prep with my recent Boston Magazine recipe. This jerk spice blend adds the perfect amount of heat, balanced by sweet fried plantains and fresh mango. Before you start cooking, choose a base for your jerk chicken bowl. Leafy greens, quinoa, or brown rice would all work well.
Note: Sub out the chicken for chickpeas, firm tofu, or other vegetarian protein.