Juicy air fryer jerk chicken served with creamy quinoa & peas, fresh Greek yogurt slaw and a light jerk gravy. A high-protein, lower-carb Caribbean meal packed with flavour and perfect for your fitness journey.
200g quinoa 400g kidney beans, drained 200ml coconut milk 200ml water 4 sprigs fresh thyme 1 spring onion, chopped ½ scotch bonnet 1 tsp all-purpose seasoning Salt and black pepper
For the Greek yogurt slaw
100g white cabbage, shredded 100g red cabbage, shredded 1 small carrot, julienne ½ mango, sliced thin 2 tbsp Greek yogurt 1 tsp hot sauce Fresh parsley, chopped Pinch of salt
For the low-calorie jerk gravy
Chicken cooking juices 1 tbsp Greek yogurt 1 tbsp low-calorie BBQ sauce Splash of water
Start by cooking the quinoa and peas. Add the kidney beans, coconut milk, water, thyme, spring onion, scotch bonnet, all-purpose seasoning, salt and black pepper to a saucepan and bring to the boil.
Stir in the quinoa, reduce the heat to low and cook for 12–15 minutes until soft and fluffy. Cover and leave to steam for the final 5 minutes.
Meanwhile, season the chicken with all-purpose seasoning, jerk marinade and BBQ sauce. Mix well until evenly coated.
Place the chicken into the air fryer and cook at 180°C for 20 minutes, turning halfway through, until cooked through with a slight char on the edges.
To make the slaw, add the white cabbage, red cabbage, carrot, mango, parsley, Greek yogurt and hot sauce to a bowl. Mix together until creamy and evenly coated.
For the gravy, take the cooking juices from the chicken and whisk together with the Greek yogurt, BBQ sauce and a splash of water until smooth.
To serve, spoon the quinoa and peas into bowls and top with the jerk chicken and creamy slaw. Finish with the low-calorie jerk gravy drizzled over the top.
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