NUTRITION

SERVINGS

INGREDIENTS

8 oz chicken breast

1 tbsp avocado oil

1 tbsp jerk seasoning

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp lime juice

0.33 cup white basmati rice

0.5 cup canned kidney beans

0.25 cup full-fat coconut milk

0.5 cup water

2 whole scallions

1 clove garlic

1 sprig fresh thyme

0.25 tsp ground allspice

PREPARATION

• 1

  In a small bowl, whisk together the avocado oil, jerk seasoning, lime juice, sea salt, and black pepper to create the marinade.

• 2

  Coat the chicken breast thoroughly in the marinade and allow it to rest for at least 20 minutes to absorb the flavors.

• 3

  In a medium saucepan, combine the basmati rice, rinsed kidney beans, coconut milk, water, smashed garlic clove, thyme sprig, and ground allspice.

• 4

  Bring the rice mixture to a boil, then reduce the heat to low, cover tightly, and simmer for 15 minutes until the liquid is fully absorbed.

• 5

  While the rice cooks, heat a grill pan or heavy skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until deeply charred and cooked through.

• 6

  Remove the garlic clove and thyme sprig from the rice, then fluff the grains gently with a fork.

• 7

  Slice the jerk chicken into strips and serve immediately over the coconut rice and peas, garnished with thinly sliced scallions.