Fifteen-Minute Jerk Chicken & Brown Sugar Glazed Vegetables

Fifteen-Minute Jerk Chicken & Brown Sugar Glazed Vegetables

The work week comes at you fast, but that doesn’t mean you have to sacrifice having a dinner that is tasty and nutritious. If you’ve got fifteen minutes and one baking sheet, you can get a delicious meal on the table for your family!

One of my favorite one-pan meals combines succulent jerk chicken breast with brown sugar glazed seasonal vegetables. I swear by this recipe because you can make so many variations and it’s no fuss but tastes like a day’s work!


  • Chicken Breast
  • Brussel Sprouts
  • Tri-Color  ( Red, Green, Yellow) Bell Peppers
  • 2 Garlic Cloves
  • Red Onion
  • 2 Tbs Olive Oil
  • 1 Tbs Brown Sugar
  • Salt
  • Pepper
  • 1 Tsp Cumin
  • Tarragon Leaves


  • Baking Sheet


  1. Marinate chicken in Caribbean Jerk Marinade for at least two hours (I like to toss the chicken breast and marinade in a Ziploc and set in fridge before I leave for work).
  2. Preheat oven to 400 degrees and while it’s heating, wash, dry and cut your veggies.
  3. Coat veggies with 2 tablespoons of olive oil, brown sugar, and salt and pepper to taste then set aside on your baking sheet.
  4. Remove chicken from marinade and sprinkle lightly with salt, pepper, cumin and tarragon. Place on baking sheet with the veggies.
  5. Bake for about 40 minutes (until juices from the chicken breast run clear).


Note: This is the recipe that made me a believer in brussel sprouts, so give it a try if you have a fussy eater in your family! If not, feel free to substitute with any veggies that you like and are in season. The marinade that I use is KC Masterpiece Caribbean Jerk Marinade. Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.