NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup basmati rice

0.25 cup kidney beans

2 tbsp full-fat coconut milk

1 tsp extra virgin olive oil

1 tsp jerk seasoning

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 sprig fresh thyme

0.4 cup water

PREPARATION

• 1

  Rub the chicken breast evenly with the jerk seasoning, sea salt, black pepper, and olive oil.

• 2

  In a small saucepan, combine the basmati rice, kidney beans, coconut milk, water, minced garlic, and the sprig of thyme.

• 3

  Bring the rice mixture to a boil over medium-high heat, then reduce to a low simmer and cover with a tight-fitting lid.

• 4

  Cook the rice for 15 to 18 minutes until the liquid is fully absorbed and the grains are tender.

• 5

  While the rice cooks, preheat a grill pan or cast-iron skillet over medium-high heat.

• 6

  Sear the chicken for 6 to 7 minutes per side until a golden-brown crust forms and the internal temperature reaches 165°F.

• 7

  Remove the thyme sprig from the rice, fluff with a fork, and serve the sliced jerk chicken over the creamy rice and beans.