Barley Free Whole30 Jerk Chicken Bowls with Avocado Salsa Verde
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Learn more →Ingredients
4 servings
For the jerk chicken
- 8 bone-in, skin-on chicken thighs (about 3 lb total)
- 2 tbsp avocado oil
- 1 tbsp coconut aminos
- 2 tsp ground allspice
- 1 tsp ground cinnamon
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp black pepper
- 1 tsp kosher salt
- ½ tsp cayenne pepper
- ½ tsp ground ginger
- ½ tsp garlic powder
- ½ tsp onion powder
For the avocado salsa verde
- 6 tomatillos (about 10 oz), husked and quartered
- 2 ripe avocados, pitted and peeled
- 1 jalapeño, roughly chopped (seeds removed for less heat)
- ½ cup fresh cilantro leaves and tender stems
- 3 tbsp fresh lime juice (from about 2 limes)
- ½ tsp kosher salt
- 2 tbsp water
For the cauliflower rice
- 2 medium heads cauliflower (about 4 lb total), cut into florets
- 1 tbsp avocado oil
- ½ tsp kosher salt
For the roasted plantains
- 2 ripe plantains, peeled and sliced ½-inch thick on the diagonal
- 1 tbsp avocado oil
- ¼ tsp kosher salt
For the slaw
- 3 cups shredded red cabbage (about ¼ small head)
- 2 tbsp fresh lime juice
- 1 tbsp avocado oil
- ¼ tsp kosher salt
For serving
- lime wedges, for serving (optional)
- fresh cilantro sprigs, for serving (optional)
Instructions
- 1
In a large bowl, whisk together the avocado oil, coconut aminos, allspice, cinnamon, smoked paprika, thyme, black pepper, 1 tsp kosher salt, cayenne, ground ginger, garlic powder, and onion powder until combined. Add the chicken thighs and turn to coat thoroughly. Let marinate at room temperature for 30 minutes, or cover and refrigerate for up to 8 hours.
- 2
Preheat the oven to 425°F (220°C). While the oven heats, pulse the cauliflower florets in a food processor in two batches until broken down into rice-sized pieces, about 8–10 pulses per batch. Spread the cauliflower rice on one half of a large baking sheet, drizzle with 1 tbsp avocado oil, and season with ½ tsp kosher salt; toss to coat.
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