Spicy Jerk Chicken with Coconut Rice and Fresh Caribbean Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Jerk Chicken with Coconut Rice and Fresh Caribbean Slaw

YOUR SOLIN GENERATED RECIPE

Spicy Jerk Chicken with Coconut Rice and Fresh Caribbean Slaw

Enjoy a vibrant fusion of Caribbean flavors with tender spicy jerk chicken paired alongside creamy coconut rice and a refreshing, crunchy slaw. Each bite delivers a perfect balance of heat, sweetness, and tang that is as visually appealing as it is delicious.

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NUTRITION

365kcal
Protein
35.6g
Fat
9.6g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tsp Olive Oil

1 tsp Jerk Seasoning

0.5 cup White Rice (cooked)

2 tbsp Light Coconut Milk

1 cup shredded Green Cabbage

0.25 cup shredded Carrot

1 tbsp Lime Juice

1 tbsp chopped Cilantro

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PREPARATION

  • 1

    In a bowl, combine the olive oil and jerk seasoning. Rub the mixture thoroughly over the chicken breast.

  • 2

    Let the chicken marinate for at least 15 minutes to absorb the flavors.

  • 3

    Preheat a grill or skillet over medium-high heat and cook the chicken breast for about 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F.

  • 4

    Meanwhile, prepare the coconut rice by stirring the light coconut milk into the cooked white rice, warming gently over low heat until mixed through.

  • 5

    In a separate bowl, toss the shredded green cabbage, shredded carrot, lime juice, and chopped cilantro to form a refreshing Caribbean slaw.

  • 6

    Plate the dish by layering a serving of coconut rice, topping it with the juicy jerk chicken, and adding a generous helping of the fresh slaw on the side.

  • 7

    Serve immediately and enjoy the harmonious blend of spicy, creamy, and tangy flavors.

Spicy Jerk Chicken with Coconut Rice and Fresh Caribbean Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Jerk Chicken with Coconut Rice and Fresh Caribbean Slaw

YOUR SOLIN GENERATED RECIPE

Spicy Jerk Chicken with Coconut Rice and Fresh Caribbean Slaw

Enjoy a vibrant fusion of Caribbean flavors with tender spicy jerk chicken paired alongside creamy coconut rice and a refreshing, crunchy slaw. Each bite delivers a perfect balance of heat, sweetness, and tang that is as visually appealing as it is delicious.

NUTRITION

365kcal
Protein
35.6g
Fat
9.6g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tsp Olive Oil

1 tsp Jerk Seasoning

0.5 cup White Rice (cooked)

2 tbsp Light Coconut Milk

1 cup shredded Green Cabbage

0.25 cup shredded Carrot

1 tbsp Lime Juice

1 tbsp chopped Cilantro

PREPARATION

  • 1

    In a bowl, combine the olive oil and jerk seasoning. Rub the mixture thoroughly over the chicken breast.

  • 2

    Let the chicken marinate for at least 15 minutes to absorb the flavors.

  • 3

    Preheat a grill or skillet over medium-high heat and cook the chicken breast for about 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F.

  • 4

    Meanwhile, prepare the coconut rice by stirring the light coconut milk into the cooked white rice, warming gently over low heat until mixed through.

  • 5

    In a separate bowl, toss the shredded green cabbage, shredded carrot, lime juice, and chopped cilantro to form a refreshing Caribbean slaw.

  • 6

    Plate the dish by layering a serving of coconut rice, topping it with the juicy jerk chicken, and adding a generous helping of the fresh slaw on the side.

  • 7

    Serve immediately and enjoy the harmonious blend of spicy, creamy, and tangy flavors.