world classics

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Jerk Marinated Chicken with Caribbean Rice

29g CARB

Serves 4

Hands On 25 min.

Total 6 hr. 40 min.

2 8-oz. skinless, boneless chicken breast halves
2 Tbsp. canola oil
2 Tbsp. red wine vinegar
2 Tbsp. orange juice
2 Tbsp. thinly sliced green onion
1 Tbsp. packed brown sugar
1 Tbsp. reduced-sodium soy sauce
1 Tbsp. fresh jalapeño chile pepper, seeded (if desired) and finely chopped (tip)
2 tsp. Caribbean jerk seasoning
3 cloves garlic, minced
⅛ tsp. salt
1 recipe Caribbean Rice
Lime wedges

1. Place chicken in a resealable plastic bag set in a shallow dish. For marinade, in a bowl combine the next 10 ingredients (through salt). Pour marinade over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator 6 to 24 hours, turning bag occasionally.

2. Drain chicken, reserving marinade. Grill chicken, covered, over medium 15 to 18 minutes or until done (165°F), turning once. Remove from grill and let stand 5 minutes.

3. Meanwhile, for glaze, in a small saucepan bring reserved marinade to boiling; reduce heat. Simmer, uncovered, 10 minutes or until reduced to ¼ cup. Slice chicken. Serve over Caribbean Rice with lime wedges and drizzle with glaze.

Caribbean Rice Coat an 8-inch nonstick skillet with nonstick cooking spray; heat over medium-high. Add ½ cup each chopped fresh pineapple and chopped green sweet pepper; 1 Tbsp. seeded (if desired) and finely chopped fresh jalapeño chile pepper (tip); ¼ tsp. each salt, garlic powder, and black pepper; and ⅛ tsp. ground cinnamon. Cook 5 minutes, stirring occasionally. Stir in one 8.8-oz. pouch cooked whole grain brown rice, ½ cup canned no-salt-added red kidney beans, and ¼ cup orange juice; heat through. Stir in ¼ cup snipped fresh cilantro.

PER SERVING (3 oz. chicken + ¾ cup rice + 1 Tbsp. glaze each) cal 286, fat 6 g (1 g sat. fat), chol 83 mg, sodium 265 mg, carb 29 g (5 g fiber, 5 g sugars), pro 30 g