Jerk Chicken with Rice and Peas

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

Jerk Chicken with Rice and Peas

YOUR SOLIN GENERATED RECIPE

Jerk Chicken with Rice and Peas

Tender chicken breast marinated in aromatic jerk spices and grilled until charred, served with creamy coconut rice and earthy kidney beans.

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NUTRITION

553kcal
Protein
55.6g
Fat
14.5g
Carbs
49.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

0.25 cup dry brown rice

0.25 cup canned kidney beans

1 tbsp full-fat coconut milk

1 tsp olive oil

1 whole scallion

1 clove garlic

0.5 tsp fresh ginger

0.25 tsp ground allspice

0.25 tsp dried thyme

0.25 tsp sea salt

0.13 tsp black pepper

0.25 tsp ground cinnamon

0.25 tsp ground nutmeg

0.5 tsp coconut aminos

0.25 tsp scotch bonnet pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Prepare the jerk marinade by combining minced garlic, ginger, scallion, scotch bonnet, allspice, thyme, cinnamon, nutmeg, sea salt, black pepper, and coconut aminos in a small bowl.

  • 2

    Coat the chicken breast thoroughly with the marinade and olive oil, then let it sit for at least 20 minutes to absorb the bold flavors.

  • 3

    In a small pot, combine the brown rice, kidney beans, coconut milk, and 0.5 cup water; bring to a boil, then reduce heat and simmer covered for 35-40 minutes until tender.

  • 4

    Preheat a grill pan or cast-iron skillet over medium-high heat and sear the chicken for 6-7 minutes per side until fully cooked and slightly charred.

  • 5

    Fluff the rice and peas with a fork and serve immediately alongside the sliced jerk chicken.

Jerk Chicken with Rice and Peas

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

Jerk Chicken with Rice and Peas

YOUR SOLIN GENERATED RECIPE

Jerk Chicken with Rice and Peas

Tender chicken breast marinated in aromatic jerk spices and grilled until charred, served with creamy coconut rice and earthy kidney beans.

NUTRITION

553kcal
Protein
55.6g
Fat
14.5g
Carbs
49.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

0.25 cup dry brown rice

0.25 cup canned kidney beans

1 tbsp full-fat coconut milk

1 tsp olive oil

1 whole scallion

1 clove garlic

0.5 tsp fresh ginger

0.25 tsp ground allspice

0.25 tsp dried thyme

0.25 tsp sea salt

0.13 tsp black pepper

0.25 tsp ground cinnamon

0.25 tsp ground nutmeg

0.5 tsp coconut aminos

0.25 tsp scotch bonnet pepper

PREPARATION

  • 1

    Prepare the jerk marinade by combining minced garlic, ginger, scallion, scotch bonnet, allspice, thyme, cinnamon, nutmeg, sea salt, black pepper, and coconut aminos in a small bowl.

  • 2

    Coat the chicken breast thoroughly with the marinade and olive oil, then let it sit for at least 20 minutes to absorb the bold flavors.

  • 3

    In a small pot, combine the brown rice, kidney beans, coconut milk, and 0.5 cup water; bring to a boil, then reduce heat and simmer covered for 35-40 minutes until tender.

  • 4

    Preheat a grill pan or cast-iron skillet over medium-high heat and sear the chicken for 6-7 minutes per side until fully cooked and slightly charred.

  • 5

    Fluff the rice and peas with a fork and serve immediately alongside the sliced jerk chicken.