Caribbean Baked Chicken, Sweet Potato & Spicy Mango-Avocado Salad

Caribbean Chicken
1 whole chicken
2 medium sweet potatoes (cut into large pieces)
2 Tbsp jerk seasoning
1 tbsp olive oil

Mango-Avocado Salad
2 large handfuls (3 cups) fresh baby spinach
1 avocado, cut into matchstick pieces
1 green (not ripe) mango, cut into matchstick pieces
1/2 onion, sliced thinly
2 tbsp Cilantro, finely diced
1 small jalapeno, thinly sliced into long strips

Habenero-Honey-Lime Vinaigrette ingredients:
1/2 habenero, finely diced
Juice of 1/2 large lime
1 tbsp honey or agave
1 tbsp extra virgin olive oil
Salt & pepper (a few dashes each)

I use whole organic (local, if available) chickens whenever possible. To me, it's the cheapest and most sustainable option. I save the bones and organs to make soup/stock with later.


Preheat your oven to 375. Cut the chicken into 6 pieces. Season well on all sides with jerk. I made my own a few months ago. Buy it at the store or go ahead and make your own:

Place your chicken pieces in a 9"x13" pyrex pan and pop into the oven for 15 minutes. Now, cut up sweet potatoes into large chunks. Toss with salt, pepper and a drizzle of extra virgin olive oil. After 15 min, take the chicken out of the oven and arrange the sweet potatoes around the chicken...



Bake for an additional 45 minutes. Your chicken will come out crispy on the outside, tender on the inside and potatoes should be nice and soft. While your chicken is baking, you'll have ample time to make the salad and clean up!


Spicy Mango-Avocado Salad:

For this recipe, it's very important you use a green mango. Make sure it's still very firm. Prep all ingredients. Toss your salad ingredients in a large bowl. In a bowl or a cup, whisk together your salad dressing ingredients. Gently toss to coat. Enjoy!




Number of Servings: 4

Recipe submitted by SparkPeople user A2RUSSEL.