Low-Carb Jamaican Jerk Chicken — Spicy, Flavourful & Only 6g Carbs

Ingredients

• 500g boneless chicken thighs (skinless)
• 2 tbsp jerk seasoning (low-sugar, low-carb option)
• 1 tbsp olive oil
• 1 red pepper, sliced
• 1 green pepper, sliced
• 1 small onion, sliced
• 2 garlic cloves, minced
• 1 tsp fresh thyme (or ½ tsp dried)
• 1 tsp ground allspice
• 1 tsp smoked paprika
• 1 tbsp soy sauce (or coconut aminos)
• 1 tbsp lime juice
• 1 small cauliflower, grated (or riced)
• Fresh coriander, to garnish

Method

1. In a bowl, mix the jerk seasoning, garlic, thyme, allspice, paprika, soy sauce, olive oil and lime juice. Coat the chicken and marinate for at least 30 minutes (or longer for more flavour).
2. Heat a large pan or grill pan over medium-high heat. Add the chicken and cook for 6–8 minutes per side until browned and cooked through. Remove and set aside.
3. In the same pan, add the peppers, onion and a splash of water. Stir-fry for 5–7 minutes until tender.
4. Return the chicken to the pan, stir well and heat through. Adjust seasoning to taste.
5. Serve with cauliflower rice and garnish with fresh coriander and a squeeze of lime.