Jerk Chicken with Avocado Orange Salsa
1/2 cup long grain brown rice
1/2 tsp cumin seeds (optional)
1 cup cooked black beans (if using canned, rinse and drain) (NOTE)
1/2 cup snipped fresh cilantro
Salt and ground black pepper to taste
4 tsp packed Whey Low Gold (brown sugar) (NOTE)
2 tsp ground coffee
1 1/2 tsp garlic powder
1 1/2 tsp dried thyme, crushed
1 1/2 tsp ground allspice
1 1/2 tsp paprika
1/2 tsp cayenne pepper
8 - 4 oz skinless, boneless chicken thighs
1 medium avocado, pitted, peeled, and chopped
1 cup canned mandarin oranges, drained
1/4 cup finely chopped red onion
3 Tbsp lime juice
1 tsp olive oil
Cook rice according to package directions, adding cumin seeds to cooking
liquid. When rice is cooked, fluff with a fork then stir in beans and
cilantro. Season to taste with salt and black pepper, keep warm.
In a small bowl combine brown sugar, ground coffee, garlic powder,
thyme, allspice, paprika, and cayenne pepper. Pat chicken dry with paper
towels. Lay chicken flat; rub with spice mixture. Season with additional
salt.
For a charcoal or gas grill, place chicken on the rack of a covered
grill directly over medium heat. Grill for 10 to 12 minutes or until
chicken is no longer pink (180 degrees F), turning once halfway through
grilling.
For salsa, in a small bowl combine avocado, oranges, onion, lime juice,
and oil. Season to taste with additional salt and black pepper.
Serve chicken over rice mixture; top with salsa.
Makes: 4 servings
NOTE: You can use another brown sugar substitute if you like. I used
fresh cooked black beans in mine so if you use canned you can adjust the
nutritional info if needed.
Nutrition Facts per Serving: Calories 488, Protein 43 gr, Fat 22 gr, Sat
Fat 5 gr, Carbs 38 gr, Sugar 4 gr, Fiber 8 gr, Sodium 366 mg, Potassium
950 mg, Cholesterol 180 mg
Posted by: Darlene BC <dsharple@shaw.ca>
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