NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp jerk seasoning

1 tsp extra virgin olive oil

0.5 cup red bell pepper

0.5 cup yellow bell pepper

0.5 cup green bell pepper

1 clove garlic

2 tbsp full-fat coconut milk

0.5 cup cooked whole wheat penne

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cut the chicken breast into bite-sized cubes and toss with jerk seasoning, sea salt, and black pepper until evenly coated.

• 2

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 3

  Add the chicken to the skillet and sauté for 5-7 minutes until browned and cooked through, then remove the chicken and set aside.

• 4

  In the same skillet, add the sliced red, yellow, and green bell peppers along with the minced garlic, sautéing for 3-4 minutes until tender-crisp.

• 5

  Lower the heat and stir in the full-fat coconut milk, scraping any browned bits from the bottom of the pan to create a light sauce.

• 6

  Add the cooked whole wheat penne and the cooked chicken back into the skillet, tossing everything together until the pasta is well coated and heated through.

• 7

  Garnish the dish with thinly sliced green onions and serve immediately while hot.