This chicken is moist and so tasty. A bit spicy for the kids though. So next time, I will cut the spice in half. Use organic products whenever possible.
Chicken with Jerk Sauce and Pineapple Salsa
Ingredients
- Salsa
- 1 tbsp honey
- 1 tbsp freshly pressed lime juice
- 1 cup of finely diced pineapple
- ⅓ cup english cucumber, seeded and finely diced
- 1 tbsp of shopped fresh mint leaves
- Chicken Dish
- 4 tsp of avocado oil
- 4 skinless, boneless chicken breast halves, about 5 ounces each, pounded to ½ inch thick
- 1 cup of chopped scallions
- ½ cup of Bonnet or Habanero chile pepper finely minced.
- 1 clove garlic, minced
- 1 tsp of grated fresh ginger or ¼ tsp ground
- 1 tsp all spice
- ½ cup low sodium chicken broth
- 1 tbsp freshly pressed lime juice
- 2 tbsp low sodium soy sauce
- 1.5 tsp fresh time or ½ tsp dried
Instructions
- Salsa
- In a small bowl whisk together the honey and lime juice.
- Combined the pineapple, cucumber, and mint in a medium bowl, pour the dressing over and toss to combine.
- Set aside.
- Chicken
- Heat 2 tsp of oil in a large skillet over a medium-high heat.
- Add the chicken breasts and cook for about 4 minutes on each side or until browned and cooked through.
- Transfer the chicken to a plate and cover with foil.
- Add the remaining 2 tsp of oil to the pan.
- Stir in the scallions, pepper, garlic, ginger, allspice, and thyme.
- Cook for 30 seconds over medium heat.
- Add the chicken broth and soy sauce and cook until liquid is reduced by half, about 3 minutes.
- Stir in the lime juice.
- Put the chicken back in the pan and coat well with the sauce. Serve with the pineapple salsa. I also served it with brown rice.
- Enjoy!!!
Notes
***USE ORGANIC INGREDIENTS WHENEVER POSSIBLE***