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Caribbean Chicken Bowl

10 Minute Chicken Meal Prep Bowl perfect for lunches either at your desk at work or for those lucky enough to work from home. With only 10 minutes to make, you could even make this in the morning before work, or whilst you're cooking dinner the evening before. Easy peasy!

Serves: 2 Time: 10 minutes



  • 120g sweetcorn, drained

  • 1/2 red onion, finely sliced

  • 1 green chilli, finely chop and remove the seeds (optional)

  • 1 lime

  • 1 red pepper, diced

  • 1 tablespoon jerk seasoning

  • 1 tablespoon oil

  • 2 tomatoes, finely sliced

  • 2 x 170g chicken breast

  • 80g couscous, rinsed, dry weight

  • Medium handful of fresh coriander, roughly chopped


  1. Cook the couscous per pack instructions and leave to rest.

  2. Then we are going to butterfly the chicken. Carefully slice through one side of each breast from the thickest part to the thinnest, being careful not to cut right through to the end. Open out the chicken breasts to resemble a butterfly. Place in a bowl with 1 tablespoon oil, the jerk seasoning and a pinch of salt.

  3. Heat a griddle pan (or frying pan) to a medium-high heat, then add the butterflied chicken breasts and cook for 5-10 mins each side or until the chicken is cooked through.

  4. While the chicken is cooking, mix together the tomatoes, chilli and red onion in a bowl with half of the juice from the lime and season.

  5. Stir through the sweetcorn, red pepper and half the coriander with the couscous and place in tupperware bowls.

  6. Once the chicken has cooked and then cooled, place in the tupperware boxes and spoon over the tomato salsa and drizzle over the remaining lime juice.


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Rosie ❤️


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