Learn foods that help with acid reflux, what to avoid, and the truth about milk, water, sodium bicarbonate, and quick heartburn fixes.

The post Foods That Help With Acid Reflux: What To Eat and Avoid appeared first on MyFitnessPal Blog.

Heartburn can be frustrating, especially when you are not sure what to eat or what to avoid. But relief does not usually come from one “magic” food. It comes from learning your triggers, choosing gentler meals, and being honest about habits like large portions, late-night snacks, or foods that keep causing symptoms. 

In this dietitian-reviewed guide to foods that help with acid reflux, you’ll learn what to eat when heartburn hits, what to avoid, and which everyday habits may help reduce repeat flare-ups.

Can Foods Relieve Acid Reflux or Neutralize Stomach Acid Immediately?

When heartburn starts, it is normal to want quick relief. That is why so many people search for things like “what foods neutralize stomach acid immediately” or “how to relieve acid reflux fast.”

But food has limits. Antacids are made to neutralize stomach acid and may help with mild symptoms. Other medicines may be recommended when reflux happens often. (1)

“Food can be part of managing reflux, but it won’t give you instant relief,” says Joanna Gregg, RD, MyFitnessPal Registered Dietitian. “When heartburn strikes, focus on simple, gentle foods that are less likely to aggravate your symptoms.”  (1,2)

What Can I Eat Right Now?

When heartburn hits, keep it simple. These foods are not guaranteed to relieve acid reflux, but they may be easier to tolerate.

Bananas or melon

Bananas and melons are lower-acid fruit options that may be helpful for some people with reflux. (3)

Try a banana, cantaloupe, honeydew, or watermelon when you want something simple. If citrus fruits trigger your symptoms, skip oranges, grapefruit, lemons, limes, and citrus juices.(3)

Oatmeal

Oatmeal is a simple whole-grain option, and whole grains are often included in reflux-friendly eating patterns. When symptoms are active, stick to simple toppings — a sliced banana or a drizzle of honey rather than high-fat add-ins like nut butters.  (3) 

Brown rice, sweet potatoes, or whole-grain toast

Plain starches are filling without being heavy, and whole grains and root vegetables are common staples of reflux-friendly diets. (3) Just keep preparation simple — baked, steamed, or plain tends to work better than fried or heavily seasoned.

Low-fat yogurt or low-fat milk, if tolerated

A lot of people search “does milk help heartburn” or “does milk help acid reflux.” The honest answer is: it depends.

Milk affects people differently. If you want to test dairy, start with a small amount of low-fat milk or low-fat yogurt and see how you feel. If dairy makes your reflux worse, skip it.  (3)

Small sips of water

A lot of people also search for “water for acid reflux” as a potential natural remedy.  Sipping water may help wash acid down and ease symptoms for some people. 

If coffee or alcohol trigger your symptoms, water is a simple swap. Sip it slowly rather than drinking a large amount at once. (9) 

What Foods To Avoid With Acid Reflux?

Knowing what to avoid can be just as helpful as knowing what to eat. You don’t have to remove every possible trigger—start by noticing which foods you eat before symptoms arise. (2)

Greasy or fried foods

Fried foods, fast food, creamy sauces, and greasy meals may trigger symptoms for some people. (2)

If that’s a pattern for you, try baking, grilling, roasting, or steaming more often.

Spicy foods

Very spicy meals may worsen symptoms for some people. Try milder seasonings for a week or two and see if it alleviates symptoms. (3)

Tomato and citrus

Tomatoes, citrus fruits, and their juices may trigger symptoms for some people — including tomato sauce, salsa, ketchup, oranges, grapefruit, and lemon or lime.(10) 

Coffee, alcohol, chocolate, and mint

Coffee, alcohol, chocolate, peppermint, and spearmint may worsen symptoms for some people. (2) If you’re not sure what’s triggering you, test one change at a time rather than cutting everything at once. (10)

6 Acid Reflux Diet Tips That May Help

Once the immediate discomfort settles, the goal shifts. Instead of asking “What can I eat right now?” you’re thinking about longer-term habits — building an eating pattern that helps you spot triggers and avoid repeat flare-ups.

“Many people search for natural remedies for heartburn, but the most useful ‘remedies’ are often simple food and lifestyle habits,” Gregg explains. “A GERD diet does not need to be a strict list of ‘safe’ and ‘bad’ foods. It’s usually more useful to build meals around foods you tolerate well, limit foods that clearly trigger your symptoms, and pay attention to meal size and timing.” (2,4)

Eat smaller meals

Large meals may worsen reflux symptoms  for some people. (2) Try eating slowly and stopping before you feel full.

Wait before lying down

Eating close to bedtime can make reflux worse for some people. Try to finish meals at least 2 to 3 hours before lying down — eating dinner earlier is a simple strategy for GERD management.  (4)

Add high-fiber foods

High-fiber foods may help meals feel more filling, which can make it easier to avoid overeating. Whole grains, root vegetables, and green vegetables are common reflux-friendly choices. (3)

Some research suggests fiber can help: In one small study, people with low fiber intake and reflux issues had fewer symptoms after adding psyllium fiber to their diet. (5)

Choose lean proteins

Lean proteins can help you build lower-fat meals, which may be easier to tolerate if high-fat foods trigger your reflux. Lean meats, seafood, and egg whites are commonly listed as reflux-friendly protein choices. (3)

Stick to grilling, baking, broiling, or steaming — heavy sauces and frying can offset the benefit. 

Limit trigger foods

Common foods to avoid with acid reflux may include greasy foods, spicy foods, coffee, chocolate, alcohol, mint, tomatoes, and citrus fruits. (2)

“You don’t have to remove every possible trigger forever,” Gregg says. “Start with the foods or drinks that show up most often before your symptoms, then try simple swaps.”

For example, choose banana or melon instead of citrus fruit, baked sweet potatoes instead of fries, or grilled fish instead of fried fish. (2,3)

Track your patterns

Logging meals in MyFitnessPal can help you track what you ate, when you ate, and how you felt afterward—making it easier to spot whether certain foods, meal sizes, or eating times precede your reflux symptoms.

The MyFitnessPal Community can also be a helpful place to find simple meal ideas from others.  Use them as inspiration and adjust based on what works for you. 

The goal isn’t to eliminate everything–it’s to find the foods and habits that feel best for your body.

Frequently Asked Questions (FAQs)

• What foods neutralize stomach acid immediately?

Food choices may help you avoid common triggers, but they aren’t a substitute for treatment.

Antacids are designed to neutralize stomach acid and may help with mild symptoms—if reflux symptoms happen often, other treatment options may be worth discussing with your doctor. (1)

• Does milk help heartburn?

Milk affects people differently. Since high-fat foods may worsen symptoms for some people, whole milk isn’t the best place to start if fat is a trigger for you. (2)  If you tolerate dairy, try a small amount of low-fat milk or yogurt and see how you feel. 

• Does water help acid reflux?

Water isn’t a reliable fix for acid reflux, but sipping it may help wash acid down and ease symptoms for some people. If coffee or alcohol are triggers, it’s also a simple swap. (2,3)

• Is sodium bicarbonate good for heartburn?

Sodium bicarbonate, an antacid that can neutralize stomach acid. It is sold over the counter as tablets or powder dissolved in water,  but should only be used  as directed on the product label or by a healthcare professional. (8)

Because sodium bicarbonate adds extra sodium, it may not be safe for everyone— particularly those on sodium-restricted diets or with certain health conditions or medications. (8)

• What’s the difference between acid reflux, GERD, and heartburn?

Acid reflux is when stomach contents move back up into the esophagus. Heartburn is the burning sensation that can occur with reflux. GERD is ongoing or repeated reflux that can cause more frequent symptoms or complications. (6)

Bottom Line

Foods that help with acid reflux tend to be simple—lower in fat, lower in acid, and less likely to trigger symptoms for you. (2,3)  

For faster relief, antacids are a better tool than food — and if heartburn is frequent, severe, or affecting your sleep or daily life, talk with a healthcare professional. (1)

If you use MyFitnessPal, saving meals you tolerate well — like oatmeal with banana or brown rice with steamed vegetables — makes it easier to repeat when you want a low-effort option.

The post Foods That Help With Acid Reflux: What To Eat and Avoid appeared first on MyFitnessPal Blog.

Meatball sub lovers rejoice- this is a a leaner, lower sugar BBQ meatball sub that can be prepped ahead of time for a quick lunch.

The post BBQ Meatball Sub appeared first on MyFitnessPal Blog.

When you’re in a hurry, this 300-calorie Buffalo Chicken Wrap is a perfect on-the-go lunch.  It can be prepared in about 5 minutes with many ingredients you probably have on hand.

Active time: 5 minutes | Total time: 5 minutes

Buffalo Chicken Wrap

Ingredients

• 1 medium (45g) whole-wheat tortilla (7–8 in diameter)
• 3 oz (85g) grilled chicken breast, diced
• 2 tbsp (30g) plain 0% Greek yogurt
• 1–2 tsp hot sauce
• 1 celery stalk, sliced into thin sticks

Directions

Mix chicken, Greek yogurt and hot sauce together in a bowl. Wrap in tortilla with celery sticks.

Serves: 1 | Serving Size: 1 sandwich

Nutrition (per serving): Calories: 303; Total Fat: 9g; Saturated Fat: 3g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 2g; Cholesterol: 83mg; Sodium: 740mg; Carbohydrate: 21g; Dietary Fiber: 5g; Sugar: 3g; Protein: 33g

Nutrition Bonus: Potassium: 564mg; Iron: 9%; Vitamin A: 4%; Vitamin C: 11%; Calcium: 16%

Originally published November 8, 2017; Updated July 2026

The post Buffalo Chicken Wrap appeared first on MyFitnessPal Blog.

This chicken and broccoli dish gets its nutrition heightened by the addition of one of our favorite superfoods: quinoa.

The post Chicken and Broccoli Quinoa appeared first on MyFitnessPal Blog.

When you’re in a hurry, this 300-calorie Buffalo Chicken Wrap is a perfect on-the-go lunch.  It can be prepared in about 5 minutes with many ingredients you probably have on hand.

Active time: 5 minutes | Total time: 5 minutes

Buffalo Chicken Wrap

Ingredients

• 1 medium (45g) whole-wheat tortilla (7–8 in diameter)
• 3 oz (85g) grilled chicken breast, diced
• 2 tbsp (30g) plain 0% Greek yogurt
• 1–2 tsp hot sauce
• 1 celery stalk, sliced into thin sticks

Directions

Mix chicken, Greek yogurt and hot sauce together in a bowl. Wrap in tortilla with celery sticks.

Serves: 1 | Serving Size: 1 sandwich

Nutrition (per serving): Calories: 303; Total Fat: 9g; Saturated Fat: 3g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 2g; Cholesterol: 83mg; Sodium: 740mg; Carbohydrate: 21g; Dietary Fiber: 5g; Sugar: 3g; Protein: 33g

Nutrition Bonus: Potassium: 564mg; Iron: 9%; Vitamin A: 4%; Vitamin C: 11%; Calcium: 16%

Originally published November 8, 2017; Updated July 2026

The post Buffalo Chicken Wrap appeared first on MyFitnessPal Blog.

Smoky andouille sausage simmered with plenty of flavorful veggies and Cajun spices makes for a seamless weeknight meal.

The post Chicken Jambalaya appeared first on MyFitnessPal Blog.

When you’re in a hurry, this 300-calorie Buffalo Chicken Wrap is a perfect on-the-go lunch.  It can be prepared in about 5 minutes with many ingredients you probably have on hand.

Active time: 5 minutes | Total time: 5 minutes

Buffalo Chicken Wrap

Ingredients

• 1 medium (45g) whole-wheat tortilla (7–8 in diameter)
• 3 oz (85g) grilled chicken breast, diced
• 2 tbsp (30g) plain 0% Greek yogurt
• 1–2 tsp hot sauce
• 1 celery stalk, sliced into thin sticks

Directions

Mix chicken, Greek yogurt and hot sauce together in a bowl. Wrap in tortilla with celery sticks.

Serves: 1 | Serving Size: 1 sandwich

Nutrition (per serving): Calories: 303; Total Fat: 9g; Saturated Fat: 3g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 2g; Cholesterol: 83mg; Sodium: 740mg; Carbohydrate: 21g; Dietary Fiber: 5g; Sugar: 3g; Protein: 33g

Nutrition Bonus: Potassium: 564mg; Iron: 9%; Vitamin A: 4%; Vitamin C: 11%; Calcium: 16%

Originally published November 8, 2017; Updated July 2026

The post Buffalo Chicken Wrap appeared first on MyFitnessPal Blog.

Enchiladas don’t have to take hours of work. These are ready in about 20 minutes, thanks to rotisserie chicken, beans, and tomatillo salsa.

The post Green Chicken Enchiladas appeared first on MyFitnessPal Blog.

When you’re in a hurry, this 300-calorie Buffalo Chicken Wrap is a perfect on-the-go lunch.  It can be prepared in about 5 minutes with many ingredients you probably have on hand.

Active time: 5 minutes | Total time: 5 minutes

Buffalo Chicken Wrap

Ingredients

• 1 medium (45g) whole-wheat tortilla (7–8 in diameter)
• 3 oz (85g) grilled chicken breast, diced
• 2 tbsp (30g) plain 0% Greek yogurt
• 1–2 tsp hot sauce
• 1 celery stalk, sliced into thin sticks

Directions

Mix chicken, Greek yogurt and hot sauce together in a bowl. Wrap in tortilla with celery sticks.

Serves: 1 | Serving Size: 1 sandwich

Nutrition (per serving): Calories: 303; Total Fat: 9g; Saturated Fat: 3g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 2g; Cholesterol: 83mg; Sodium: 740mg; Carbohydrate: 21g; Dietary Fiber: 5g; Sugar: 3g; Protein: 33g

Nutrition Bonus: Potassium: 564mg; Iron: 9%; Vitamin A: 4%; Vitamin C: 11%; Calcium: 16%

Originally published November 8, 2017; Updated July 2026

The post Buffalo Chicken Wrap appeared first on MyFitnessPal Blog.

Start the day right with a healthy dose of protein, fiber and antioxidants in this golden scramble with greens and mushrooms.

The post Golden Scramble With Greens and Mushrooms appeared first on MyFitnessPal Blog.

When you’re in a hurry, this 300-calorie Buffalo Chicken Wrap is a perfect on-the-go lunch.  It can be prepared in about 5 minutes with many ingredients you probably have on hand.

Active time: 5 minutes | Total time: 5 minutes

Buffalo Chicken Wrap

Ingredients

• 1 medium (45g) whole-wheat tortilla (7–8 in diameter)
• 3 oz (85g) grilled chicken breast, diced
• 2 tbsp (30g) plain 0% Greek yogurt
• 1–2 tsp hot sauce
• 1 celery stalk, sliced into thin sticks

Directions

Mix chicken, Greek yogurt and hot sauce together in a bowl. Wrap in tortilla with celery sticks.

Serves: 1 | Serving Size: 1 sandwich

Nutrition (per serving): Calories: 303; Total Fat: 9g; Saturated Fat: 3g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 2g; Cholesterol: 83mg; Sodium: 740mg; Carbohydrate: 21g; Dietary Fiber: 5g; Sugar: 3g; Protein: 33g

Nutrition Bonus: Potassium: 564mg; Iron: 9%; Vitamin A: 4%; Vitamin C: 11%; Calcium: 16%

Originally published November 8, 2017; Updated July 2026

The post Buffalo Chicken Wrap appeared first on MyFitnessPal Blog.

When you’re in a hurry, this 300-calorie Buffalo Chicken Wrap is a perfect on-the-go lunch that can be made in five minutes.

The post Buffalo Chicken Wrap appeared first on MyFitnessPal Blog.

When you’re in a hurry, this 300-calorie Buffalo Chicken Wrap is a perfect on-the-go lunch.  It can be prepared in about 5 minutes with many ingredients you probably have on hand.

Active time: 5 minutes | Total time: 5 minutes

Buffalo Chicken Wrap

Ingredients

• 1 medium (45g) whole-wheat tortilla (7–8 in diameter)
• 3 oz (85g) grilled chicken breast, diced
• 2 tbsp (30g) plain 0% Greek yogurt
• 1–2 tsp hot sauce
• 1 celery stalk, sliced into thin sticks

Directions

Mix chicken, Greek yogurt and hot sauce together in a bowl. Wrap in tortilla with celery sticks.

Serves: 1 | Serving Size: 1 sandwich

Nutrition (per serving): Calories: 303; Total Fat: 9g; Saturated Fat: 3g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 2g; Cholesterol: 83mg; Sodium: 740mg; Carbohydrate: 21g; Dietary Fiber: 5g; Sugar: 3g; Protein: 33g

Nutrition Bonus: Potassium: 564mg; Iron: 9%; Vitamin A: 4%; Vitamin C: 11%; Calcium: 16%

Originally published November 8, 2017; Updated July 2026

The post Buffalo Chicken Wrap appeared first on MyFitnessPal Blog.

Make a delicious smoothie with just 14 grams of sugar? Challenge accepted! This lower-sugar berry and peanut butter smoothie is as delicious as it is nutritious!

The post Berry Peanut Butter Smoothie appeared first on MyFitnessPal Blog.

Jerk seasoning is a bold blend of aromatic spices commonly used for grilled meats in the Caribbean, and it can be found in the spice aisle of most grocery stores. The heat of the chicken is balanced by the sweetness of sautéed spiralized sweet potatoes. If you don’t have a spiralizer, look for pre-spiralized sweet potatoes in the produce section.

Active time: 25 minutes | Total time: 25 minutes, plus marinating time

Jamaican Jerk Chicken With Sweet Potato Zoodles

Ingredients

• 3/4 cup (205g) ketchup
• 4 green onions, chopped
• 3 tbsp lime juice
• 2 tbsp fresh ginger, chopped
• 1 tbsp Jamaican jerk seasoning
• 1/2 -1 whole habanero chile pepper, stem removed
• 8 boneless, skinless chicken thighs (about 1 1/2 lb/680g)
• 1 tbsp olive oil
• 2 medium garlic cloves, thinly sliced
• 3 medium sweet potatoes, peeled and spiralized
• 1/2 medium (82g) red bell pepper, chopped
• 1/8 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped cilantro
• 1 lime, cut into quarters

Directions
Combine the ketchup, green onions, lime juice, ginger, jerk seasoning, and habanero pepper in a blender or food processor and process until smooth. Set aside 1/3 cup of the marinade for basting and refrigerate until needed. In a nonreactive bowl, combine the remaining marinade with the chicken. Refrigerate for at least 1 hour and up to 1 day.

Heat a grill pan or cast-iron skillet over medium heat. Remove the chicken from the marinade and discard the marinade. Add the chicken thighs to the pan and cook, basting occasionally with the reserved marinade, until the chicken reaches an internal temperature of 165°F (74°C), about 5 minutes per side. Reduce the heat if the chicken begins to burn.

While the chicken cooks, prepare the zoodles. Heat the olive oil in a large nonstick skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the sweet potato zoodles, red bell pepper, salt, and black pepper and cook without stirring for 2 minutes. Add 3 tbsp water and continue cooking, shaking the pan occasionally, until the noodles begin to soften, about 5 minutes. Do not stir too much or overcook, or the noodles will fall apart. They should retain a slight bite.

Divide the sweet potatoes among 4 bowls. Place the chicken on top, sprinkle with the cilantro, and serve with the lime wedges.

Serves: 4 | Serving Size: 2 chicken thighs, 1 cup sweet potatoes

Nutrition (per serving): Calories: 342; Total Fat: 11g; Saturated Fat: 2g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 2; Cholesterol: 160mg; Sodium: 372mg; Carbohydrate: 24g; Dietary Fiber: 4g; Sugar: 8g; Protein: 36g

Nutrition Bonus: Calcium: 5%; Potassium: 1038mg; Vitamin A: 57%; Vitamin C: 69%, Iron: 12%

Originally published: December 2018; Updated July 2026

The post Jamaican Jerk Chicken With Sweet Potato Zoodles appeared first on MyFitnessPal Blog.

This herbed chicken and rice bowl epitomizes a healthy weeknight dinner.

The post Chicken and Wild Rice Bowl With Brussels Sprouts appeared first on MyFitnessPal Blog.

Jerk seasoning is a bold blend of aromatic spices commonly used for grilled meats in the Caribbean, and it can be found in the spice aisle of most grocery stores. The heat of the chicken is balanced by the sweetness of sautéed spiralized sweet potatoes. If you don’t have a spiralizer, look for pre-spiralized sweet potatoes in the produce section.

Active time: 25 minutes | Total time: 25 minutes, plus marinating time

Jamaican Jerk Chicken With Sweet Potato Zoodles

Ingredients

• 3/4 cup (205g) ketchup
• 4 green onions, chopped
• 3 tbsp lime juice
• 2 tbsp fresh ginger, chopped
• 1 tbsp Jamaican jerk seasoning
• 1/2 -1 whole habanero chile pepper, stem removed
• 8 boneless, skinless chicken thighs (about 1 1/2 lb/680g)
• 1 tbsp olive oil
• 2 medium garlic cloves, thinly sliced
• 3 medium sweet potatoes, peeled and spiralized
• 1/2 medium (82g) red bell pepper, chopped
• 1/8 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped cilantro
• 1 lime, cut into quarters

Directions
Combine the ketchup, green onions, lime juice, ginger, jerk seasoning, and habanero pepper in a blender or food processor and process until smooth. Set aside 1/3 cup of the marinade for basting and refrigerate until needed. In a nonreactive bowl, combine the remaining marinade with the chicken. Refrigerate for at least 1 hour and up to 1 day.

Heat a grill pan or cast-iron skillet over medium heat. Remove the chicken from the marinade and discard the marinade. Add the chicken thighs to the pan and cook, basting occasionally with the reserved marinade, until the chicken reaches an internal temperature of 165°F (74°C), about 5 minutes per side. Reduce the heat if the chicken begins to burn.

While the chicken cooks, prepare the zoodles. Heat the olive oil in a large nonstick skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the sweet potato zoodles, red bell pepper, salt, and black pepper and cook without stirring for 2 minutes. Add 3 tbsp water and continue cooking, shaking the pan occasionally, until the noodles begin to soften, about 5 minutes. Do not stir too much or overcook, or the noodles will fall apart. They should retain a slight bite.

Divide the sweet potatoes among 4 bowls. Place the chicken on top, sprinkle with the cilantro, and serve with the lime wedges.

Serves: 4 | Serving Size: 2 chicken thighs, 1 cup sweet potatoes

Nutrition (per serving): Calories: 342; Total Fat: 11g; Saturated Fat: 2g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 2; Cholesterol: 160mg; Sodium: 372mg; Carbohydrate: 24g; Dietary Fiber: 4g; Sugar: 8g; Protein: 36g

Nutrition Bonus: Calcium: 5%; Potassium: 1038mg; Vitamin A: 57%; Vitamin C: 69%, Iron: 12%

Originally published: December 2018; Updated July 2026

The post Jamaican Jerk Chicken With Sweet Potato Zoodles appeared first on MyFitnessPal Blog.

With only 10 ingredients, cook up a hearty family dinner of cheesy pasta packed with vegetables and protein-rich ground turkey breast.

The post Baked Ziti Casserole appeared first on MyFitnessPal Blog.

Jerk seasoning is a bold blend of aromatic spices commonly used for grilled meats in the Caribbean, and it can be found in the spice aisle of most grocery stores. The heat of the chicken is balanced by the sweetness of sautéed spiralized sweet potatoes. If you don’t have a spiralizer, look for pre-spiralized sweet potatoes in the produce section.

Active time: 25 minutes | Total time: 25 minutes, plus marinating time

Jamaican Jerk Chicken With Sweet Potato Zoodles

Ingredients

• 3/4 cup (205g) ketchup
• 4 green onions, chopped
• 3 tbsp lime juice
• 2 tbsp fresh ginger, chopped
• 1 tbsp Jamaican jerk seasoning
• 1/2 -1 whole habanero chile pepper, stem removed
• 8 boneless, skinless chicken thighs (about 1 1/2 lb/680g)
• 1 tbsp olive oil
• 2 medium garlic cloves, thinly sliced
• 3 medium sweet potatoes, peeled and spiralized
• 1/2 medium (82g) red bell pepper, chopped
• 1/8 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped cilantro
• 1 lime, cut into quarters

Directions
Combine the ketchup, green onions, lime juice, ginger, jerk seasoning, and habanero pepper in a blender or food processor and process until smooth. Set aside 1/3 cup of the marinade for basting and refrigerate until needed. In a nonreactive bowl, combine the remaining marinade with the chicken. Refrigerate for at least 1 hour and up to 1 day.

Heat a grill pan or cast-iron skillet over medium heat. Remove the chicken from the marinade and discard the marinade. Add the chicken thighs to the pan and cook, basting occasionally with the reserved marinade, until the chicken reaches an internal temperature of 165°F (74°C), about 5 minutes per side. Reduce the heat if the chicken begins to burn.

While the chicken cooks, prepare the zoodles. Heat the olive oil in a large nonstick skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the sweet potato zoodles, red bell pepper, salt, and black pepper and cook without stirring for 2 minutes. Add 3 tbsp water and continue cooking, shaking the pan occasionally, until the noodles begin to soften, about 5 minutes. Do not stir too much or overcook, or the noodles will fall apart. They should retain a slight bite.

Divide the sweet potatoes among 4 bowls. Place the chicken on top, sprinkle with the cilantro, and serve with the lime wedges.

Serves: 4 | Serving Size: 2 chicken thighs, 1 cup sweet potatoes

Nutrition (per serving): Calories: 342; Total Fat: 11g; Saturated Fat: 2g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 2; Cholesterol: 160mg; Sodium: 372mg; Carbohydrate: 24g; Dietary Fiber: 4g; Sugar: 8g; Protein: 36g

Nutrition Bonus: Calcium: 5%; Potassium: 1038mg; Vitamin A: 57%; Vitamin C: 69%, Iron: 12%

Originally published: December 2018; Updated July 2026

The post Jamaican Jerk Chicken With Sweet Potato Zoodles appeared first on MyFitnessPal Blog.