• 140g Chicken Thigh Chicken Thigh, skinless, roasted
• 200g sweet potato Sweet Potato, baked
• 80g red cabbage Red Cabbage, raw
• 80g courgette Courgette
• 2 tsp jerk seasoning
• 80g pineapple Pineapple
• 15g lime Lime
• 15g spring onions Spring Onions
• fresh thyme

1. 1

   Prep everything first: wash and trim the red cabbage and courgette, then measure out the sauce ingredients.

2. 2

   Cube the sweet potato and roast at 200°C for 25 minutes until soft and caramelised.

3. 3

   Toss the chicken thighs in half the sauce and roast at 200°C (180°C fan) for 22-25 minutes, until caramelised at the edges and cooked through.

4. 4

   Rub the protein in jerk seasoning and lime juice. Griddle the pineapple slices for 2 minutes each side until charred, then dice into a quick salsa with spring onion.

5. 5

   Meanwhile, steam or stir-fry the red cabbage and courgette for 3-5 minutes until just tender with a little bite.

6. 6

   Build the bowl: sweet potato first, then the veg and chicken thigh, spooning over any remaining sauce. Finish with the fresh thyme.

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