
Moist baked, chicken breast marinated in spicy onion, jerk-styled puree accompanied with a bed of soothing coconut rice and refreshing cilantro.
Calories (per serving) | 523 | ||
Total Fat | 19 g | 23% | |
Saturated Fat | 6 g | 30% | |
Monounsaturated Fat | 6 g | ||
Polyunsaturated Fat | 3 g | ||
Trans Fat | 0 g | ||
Cholesterol | 47 mg | 16% | |
Sodium | 262 mg | 11% | |
Potassium | 261 mg | 7% | |
Total Carbohydrate | 57 mg | 19% | |
Dietary Fiber | 8 g | 33% | |
Sugars | 13 g | ||
Protein | 25 g | 49% |
2 skinless, boneless chicken breasts |
2 tbsp canola oil |
1/2 onion |
5 green onions |
4 garlic cloves |
1 2-3" chunk of ginger |
2-3 seeded, stems removed jalapeños |
5 leaves removed, thyme sprigs |
1 tbsp brown sugar |
1 tbsp tamari sauce (low sodium) |
1/2 tsp cayenne pepper |
1/2 tsp black pepper |
3 tsp ground all spice |
1/2 tsp cumin |
2 tbsp apple cider vinegar |
1/4 cup lime juice |
1/2 cup coconut milk |
1 cup chicken broth, low sodium |
1 cup brown rice |
1/4 chopped fresh cilantro |
salt pepper to taste |
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