Carribean Jerk Chicken
Carribean Jerk Chicken
April 09, 2020
Ingredients
For the chicken marinade:
- 14 ounces chicken breast ( 4 servings; 3.5 ounces each)
- 1/2 cup Imagine chicken stock
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons Bragg's Liquid Aminos
- 1 tablespoon apple cider vinegar
- 1 tablespoon lime juice
- 2-3 drops SweetLeaf Stevia Coconut or Clear Sweet Drops
- 1/2 tablespoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1 teaspoon dried thyme
- ¼ teaspoon cayenne
- ½ teaspoon of sea or pink salt
- Freshly ground black pepper
- 2 tablespoons of Imagine Chicken Stock
- 2 green onions, diced
- 14 ounces of cauliflower rice
Preparation
Chicken Preparation:
- Add chicken to a large bowl. Add in 1 tablespoon of Chicken stock and your jerk seasoning: garlic, ginger, Bragg's, apple cider vinegar, lime juice, liquid stevia, allspice, cinnamon, dried thyme, cayenne, sea salt, and black pepper. Use clean hands to toss the chicken in the mixture.
- Cover and allow the chicken to marinate for at least 30 minutes or up to 6 hours, or you can skip this completely and begin the cooking process.
- Next, add 1/3 cup of Chicken stock to a large deep 10-inch skillet and place over medium-high heat. Let it cook down and then add in the chicken with marinade; season with a little more salt and pepper. Cook until browned 3-4 minutes, then flip and cook an additional 3-4 minutes. Remove from pan and transfer to a plate.
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In the same skillet (it should be "greased" enough already for sauteing, but since we are not using oil, spray with a little Smart Balance or add a little more Chicken stock), add green onion and Cauliflower rice; saute for 1-2 minutes.
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Garnish with green onions and serve with a squeeze of fresh lime juice.
To meal prep: This meal serves four. Place rice in meal prep containers and top with 1 chicken thigh. Garnish with green onion.
Cauliflower rice:
- 1 large head cauliflower. After you cut, grate or process, weigh out 14 ounces for the above recipe, making 4 servings.
Instructions
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Wash and thoroughly dry cauliflower, then remove all greens.
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If using a box grater, cut the cauliflower into large chunks and use the medium-sized holes (see photo - the side commonly used to grate cheese), to grate into "rice." If using a food processor, cut into small pieces and use the grater attachment to grate the cauliflower into "rice."
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Optional: Transfer to a clean towel or paper towel and press to remove any excess moisture, which can make your dish soggy.
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Once you have your cauliflower rice, it's easy to cook (or enjoy raw)! Simply sauté in a large skillet over medium heat in 4-6 tablespoons of Chicken stock. Cover with a lid so the cauliflower steams and becomes more tender. Cook for a total of 5-8 minutes, then season as desired (such as with Bragg's Aminos or salt and pepper).
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Use cauliflower rice in recipes that you might use rice in. Store leftovers in the refrigerator for up to 5 days. Store uncooked cauliflower rice in the freezer for up to 1 month.
Optional Ideas
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