Jerk Chicken Tostones Sandwich + Mango Arugula Salad

This bold, balanced meal brings together sweet mango, heat from jerk-spiced chicken, crisp textures from golden tostones, and nourishing whole ingredients that make it as satisfying as it is beautiful.

A Nourishing Caribbean-Inspired Plate

Inspired by island flavors but made with simple, nourishing ingredients, this meal is a beautiful blend of bold and balanced. It’s not a traditional jerk recipe, but a flavorful, health-conscious take — free from seed oils, added sugars, and inflammatory fillers. You’ll get vibrant color, protein, healthy fats, and satisfying texture, all in one feel-good plate.

What You’ll Need

For the Jerk Chicken:

• 1½ lbs boneless, skinless chicken thighs or breasts

• 3 scallions

• 3 garlic cloves

• 1 Tbsp fresh ginger

• 1 Tbsp fresh thyme

• 1 tsp allspice

• ½ tsp smoked paprika

• 1 Scotch bonnet or habanero pepper (optional, for heat)

• 1 Tbsp lime juice

• 2 Tbsp coconut aminos or tamari

• 1 Tbsp olive oil

• 1 Tbsp tomato paste, optional for thickening

For the Tostones:

• 2 large green plantains

• Ghee or olive oil (for brushing or tossing)

For the Mango Arugula Salad:

• 3 cups arugula or spring mix

• 1 ripe mango, diced

• ¼ cucumber, sliced

• ¼ red onion, thinly sliced

• ½ avocado, sliced

• ½ cup cherry tomatoes, halved

Simple Vinaigrette:

• 1 Tbsp olive oil

• 1 tsp lime juice

• Pinch of sea salt

How to Make It

1. Marinate the chicken: Blend all jerk marinade ingredients. Pour over chicken in a shallow dish or bag. Let marinate at least 30 minutes (up to overnight).

2. Cook the chicken: Air fry, grill, or roast until fully cooked and slightly charred. Slice into strips for easy layering.

3. Make the tostones: Peel and slice plantains into rounds about ¾-inch thick for a sturdy but crisp sandwich base. Air fry at 400°F for 6–8 minutes until lightly golden. Smash each piece with a flat surface, brush or toss with ghee or olive oil, then return to the air fryer for another 5–7 minutes until golden and crisp on the edges, but still tender in the center.

4. Toss the salad: Combine salad ingredients in a bowl. Drizzle with vinaigrette and gently toss to coat.

5. Assemble your sandwich: Layer chicken between two tostones and serve with a generous scoop of salad on the side.

Nutritional Snapshot

– Protein: ~34g

– Healthy Fats: ~18g (from olive oil, avocado, and ghee)

– Fiber: ~7g (from plantains, mango, cucumber, arugula)

– Net Carbs: ~28g

– Calories: ~450–500 (approximate)

(Serves 3-4; Nutrition info shown per serving)

This meal is rich in anti-inflammatory nutrients, naturally gluten-free, and balanced for stable blood sugar thanks to its combination of slow-digesting carbs, fiber, healthy fats, and quality protein.

Note: This is a modern, nutrient-dense spin on jerk chicken — inspired by Caribbean flavor but not meant to be a traditional preparation. It’s simplified, sugar-free, seed oil free, and made with clean, whole ingredients you can feel good about.