Name: Jerk Chicken with Rice, Peas, and Cabbage
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.25 cup cooked brown rice; 0.25 cup canned kidney beans; 1 tbsp full-fat coconut milk; 1 cup shredded green cabbage; 1 tsp extra virgin olive oil; 1 tbsp jerk seasoning; 1 tbsp fresh lime juice; 1 stalk green onion; 0.25 tsp sea salt; 0.25 tsp black pepper

Jerk Chicken with Rice, Peas, and Cabbage

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 Rice, Peas, and Cabbage

Grilled chicken breast marinated in aromatic jerk spices served with creamy coconut rice and beans alongside a mountain of tender, vibrant sautéed cabbage.

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NUTRITION

Protein

49.9g

Fat

14.0g

Carbs

33.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.25 cup cooked brown rice

0.25 cup canned kidney beans

1 tbsp full-fat coconut milk

1 cup shredded green cabbage

1 tsp extra virgin olive oil

1 tbsp jerk seasoning

1 tbsp fresh lime juice

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Rub the chicken breast with jerk seasoning, lime juice, sea salt, and black pepper then let it marinate for 15 minutes.
2
Heat a grill pan over medium-high heat and cook the chicken for 6 minutes per side until the internal temperature reaches 165 degrees.
3
In a small saucepan, combine the cooked brown rice, kidney beans, and coconut milk over low heat, stirring until the mixture is creamy and hot.
4
Heat the extra virgin olive oil in a skillet and sauté the shredded cabbage until it is tender and slightly caramelized.
5
Slice the chicken and serve it over the rice and beans with the sautéed cabbage and sliced green onion on top.