Emily’s Jerk Chicken w/ Sides

One of my grandmother’s sweet friends brought her a jerk seasoning blend from Belize (where she is from) which then inspired this meal. I love trying new recipes and ideas so this was very exciting and new for me – but I put my own twist on it & it turned out amazing ! Hope y’all enjoy this tasty, guilt free meal.

Ingredients

• 2-3 large chicken breasts (10-12 oz total)

• 1 pineapple

• 1 bell pepper

• 1 lemon

• 1 lime

• 1 tomato

• 2 oranges

• 3 green onion sections

• 3-5 small mushrooms

• 1/2 poblano pepper

• 1.5 tsp of cinnamon

• creole, black pepper, Himalayan pink salt mixture ( as needed)

• minced garlic (as needed)

• 3-4 tbsp jerk seasoning blend

• 4 cups brown or white rice

• 8 cups water

Approximate Calorie/Fat/Carb/protein (g)-

Chicken (4.5 oz serving)- 192/4/0/39 Rice(white)-240/0/40/4 Bell Peppers- 6/0/3/.75 Sauce-57/0/15/0.5

Instructions

1. Chicken-
2. While chicken is thawing out – marinate it in a dry rub blend of the jerk seasoning, cinnamon & creole, black pepper, himalayan pink salt blend
3. Preheat oven to 350
4. Mix a sauce on the stove (on low) w/ juice from lemon, oranges, 1/2 the lime, 2 tbsp of gluten free flour premixed with water, 2 tbsp honey & creole, black pepper, himalayan pink salt blend (as needed). — Wisk to blend completely
5. Pour sauce on top of chicken when it is completely blended, spread butter and mixed garlic in pan as well
6. Bake chicken & sauce in the oven for 18-25 minutes (until chicken is done)- sauce will burn but will not be used for plating

Rice-

1. Boil rice – 2 cups water per cup of rice
2. When rice is finished- let cool & then mix in mushrooms, green onions, 8-10 pineapple chunks, 1/4 bell pepper, 1 tbsp butter on stove top until veggies are tender and heated ( on low) — season with creole, black pepper and himalayan pink salt blend as needed

Sauteed Bell Pepper

1. Saute 3/4 bell pepper in a pan with olive oil for 4-5 minutes on low

** Spicy Mango Salsa ** optional

1. Use the rest of pineapple, poblano pepper, 1/5 tsp garlic, tomato, 1/4 cup mango, salt and pepper for a salsa– or blend thoroughly to make a dipping sauce