Name: Jerk Chicken with Coconut Rice and Peas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.5 cup Cooked white basmati rice; 0.25 cup Canned kidney beans; 2 tbsp Full-fat coconut milk; 1 tsp Extra virgin olive oil; 1 tsp Jerk seasoning rub; 1 medium Green onion; 1 clove Garlic; 0.25 tsp Dried thyme; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

YOUR SOLIN GENERATED RECIPE

Jerk Chicken with Coconut Rice and Peas

Pan-seared chicken breast marinated in aromatic jerk spices served over creamy coconut rice and tender kidney beans for a vibrant Caribbean-inspired meal.

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NUTRITION

Protein

50.8g

Fat

17.2g

Carbs

39.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked white basmati rice

0.25 cup Canned kidney beans

2 tbsp Full-fat coconut milk

1 tsp Extra virgin olive oil

1 tsp Jerk seasoning rub

1 medium Green onion

1 clove Garlic

0.25 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Season the chicken breast evenly with the jerk seasoning rub, sea salt, and black pepper.
2
Heat the extra virgin olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until cooked through.
3
In a separate small saucepan, combine the cooked white basmati rice, canned kidney beans, full-fat coconut milk, minced garlic, and dried thyme.
4
Simmer the rice mixture over low heat for 3-5 minutes, stirring frequently, until the coconut milk is fully absorbed and the mixture is creamy.
5
Slice the jerk chicken into strips and serve it over the coconut rice and beans, garnished with thinly sliced green onion.