Name: Jerk Chicken with 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 brown rice; 0.25 cup Canned kidney beans; 2 tbsp Full-fat coconut milk; 1 tsp Olive oil; 1 tsp Jerk seasoning; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 clove Garlic; 1 tsp Fresh ginger; 1 stalk Green onion; 0.25 cup Water

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 and Peas

Grilled chicken breast infused with fiery jerk spices, served over creamy coconut rice and kidney beans for a vibrant, aromatic meal.

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NUTRITION

Protein

50.4g

Fat

18.8g

Carbs

43.0g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked brown rice

0.25 cup Canned kidney beans

2 tbsp Full-fat coconut milk

1 tsp Olive oil

1 tsp Jerk seasoning

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 tsp Fresh ginger

1 stalk Green onion

0.25 cup Water

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PREPARATION

1
In a small bowl, whisk together the olive oil, jerk seasoning, sea salt, black pepper, minced garlic, and grated ginger to create a marinade.
2
Coat the chicken breast thoroughly with the marinade and let it sit for at least 15 minutes.
3
In a small saucepan, combine the cooked brown rice, kidney beans, coconut milk, and water.
4
Simmer the rice mixture over low heat for 5-7 minutes until the liquid is absorbed and the beans are heated through.
5
Heat a grill pan or skillet over medium-high heat and sear the chicken for 6-7 minutes per side until cooked through.
6
Slice the chicken and serve over the coconut rice and peas, garnished with sliced green onions.