Jerk Chicken w/ Coconut Rice & Pineapple Black Bean Salsa

Serving Size: 2

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Jerk Chicken w/ Coconut Rice & Pineapple Black Bean Salsa

Description

“Jerking” is a term associated with marinating. Hence, this chicken is marinated then braised in the “jerk” marinade. Coconut rice is an amazing tasty base to this chicken dish and you'll love the party-in-your-mouth that the easy Pineapple black bean salsa brings! Main Dish: Calories: 268, Saturated Fat: 1g,Trans Fat:0g, Sugars: 20g, Protein: 26g, Carbohydrates:24g, Sodium:1209mg Side Dish: Calories: 496, Saturated Fat:15g, Trans Fat: 0g, Sugars: 12g, Protein: 13g, Carbohydrates: 75g, Sodium:33mg

Meal Type

Quick

Dietary Preferences

No Preference, Dairy Free, Low Carb, Diabetic Friendly

Ingredients

  • 8 oz boneless, skinless Chicken Breast
  • 1/2 cup Caribbean Jerk Marinade (KC Masterpiece)
  • 3/4 Tbsp Olive Oil
  • 1 gallon-sized Ziploc Bag
  • 1/2 (13.5 oz) can Coconut Milk
  • 1/2 bunch Cilantro
  • 1 Lime
  • 3/4 cup Basmati Rice
  • 3/4 cup Water
  • 1 (8 oz) can Pineapple Chunks
  • 1/2 (15 oz) can Black Beans
  • 3 Green Onions
  • 1/2 Lime
  • Salt, to taste

Takes to prepare.

Takes to cook.

Takes 25 Minutes total.

Instructions

  1. Cut the chicken into bite-sized morsels. Place the chicken and the jerk marinade in the Ziploc bag and seal it.
  2. Combine rice, water and coconut milk in a large pot. Add to stove over high heat.
  3. Remove stems from cilantro and discard. Finely chop the cilantro. Divide chopped amounts into ¾ and ¼. Slice the green onions, discarding the ends.
  4. Once rice is boiling, add ¼ part chopped cilantro and squeeze lime into pan. Stir and cover w/ a lid. Reduce heat to medium low and set timer for 12 min.
  5. In a medium-sized bowl, combine drained pineapple, drained black beans, green onions, remaining chopped cilantro & salt to taste. Juice limes into the bowl as well. Stir together to create the salsa.
  6. Heat a large-sized sauté pan over medium high heat. Then, add the oil. Once oil is heated, pour chicken and marinade into pan. Cook for 3-4 min and stir. Continue to cook until your chicken is no longer pink inside. Smaller pieces of chicken will be done cooking quicker.
  7. Check rice. If done, fluff with a fork. If not, cook for another 3-4 min.
  8. Serve jerk chicken over coconut rice. Top with pineapple salsa and enjoy!