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Jerk Chicken

By Arlene Weston

2.9

(3)

Recipe information

  • Yield

    Makes 4 servings

Ingredients

1/2 Scotch bonnet chile
2 cloves garlic, minced
3/4 cup finely chopped green onions
1 tsp allspice
1/4 tsp black pepper
1/2 tsp salt
4 boneless, skinless chicken breasts (about 4 ounces each)
1 tbsp canola oil
8 cups mesclun
1 cup shredded carrots
3 tbsp fresh lime juice

Preparation

  1. Finely mince chile (wear gloves when handling); combine with garlic, green onions, allspice, black pepper and salt. Rub mixture thoroughly on both sides of chicken. Heat oil in a large nonstick skillet over medium-high heat. Cook chicken until no longer pink in center, about 4 minutes per side. Toss together mesclun, carrots and lime juice; divide among 4 plates. Top greens with chicken and serve.

Nutrition Per Serving

Nutritional analysis per serving: 194 calories
5.2 g fat (0.7 g saturated)
8.8 g carbs
28.2 g protein
2.9 g fiber
#### Nutritional analysis provided by Self
TagsJamaicanCaribbeanChicken BreastChickenPoultryScallionOnionRoot VegetableVegetableMainDinnerDairy FreeGluten FreeNut FreeSearSelf
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