NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

0.25 cup full-fat coconut milk

1 tsp avocado oil

1 tbsp jerk seasoning

0.25 tsp sea salt

0.5 cup red bell pepper

0.25 cup red onion

1 tbsp fresh lime juice

1 tbsp fresh cilantro

PREPARATION

• 1

  Rub the chicken breast evenly on both sides with the jerk seasoning and sea salt.

• 2

  Heat the avocado oil in a medium skillet over medium-high heat and sear the chicken for approximately 6 minutes per side until the internal temperature reaches 165°F.

• 3

  While the chicken cooks, combine the cooked jasmine rice and coconut milk in a small saucepan over low heat, stirring frequently until the rice is creamy and the liquid is mostly absorbed.

• 4

  Remove the chicken from the skillet to rest; in the same skillet, sauté the sliced red bell peppers and red onions for 3-4 minutes until they are tender yet still colorful.

• 5

  Slice the rested chicken and serve it atop the coconut rice, garnished with the sautéed vegetables, fresh lime juice, and chopped cilantro.