HEARTFOODIE BLOG: HEART HEALTHY DINNER RECIPES
Jerk 'N Baked Chicken Breast on Coconut
Cilantro Rice
Ingredients:
2 skinless, boneless chicken
breasts
2 tbsp canola oil
1/2 onion
5 green onions
4 garlic cloves
1 2-3" chunk of ginger
2-3 seeded, stems removed
jalapenos
5 leaves removed, thyme sprigs
1 tbsp brown sugar
1 tbsp tamari sauce (low
sodium)
1/2 tsp cayenne pepper
1/2 tsp black pepper
3 tsp ground all spice
1/2 tsp cumin
2 tbsp apple cidar vinegar
1/4 cup lime juice
1/2 cup coconut milk
1 cup chicken broth, low sodium
1 cup brown rice
1/4 chopped fresh cilantro
salt pepper to taste
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heartfoodie jerk chicken with coconut rice
8 Steps/Instructions:
Step 1: In a food processer, blend onions, thyme, jalapenos, ginger and garlic with canola oil. Add sugar, spices and soy. If to dry, add more canola oil.
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Step 2: Pour marinade into a glass bowl and whisk in the apple cider vinegar and lime juice. ​
Step 3: Reserve half of the marinade and pour the rest on the chicken breasts. Seal and refridgerate for at least 2 hours. You can do this the night before and let it marinade for extra goodness.
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Step 4: Preheat oven at 375. Turn the cook top on to medium high heat, spray cooking oil on a pan and sear the marinated chicken breasts to seal the juices in. 2 minutes each side or until browned.
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Step 5: Lay the breasts on a lined baking sheet and spoon that reserved marindae on top. Go as heavy or as light as you like. I like it a bit heavy so that it spills into my rice. Yum! Bake each side for 9 minutes, spoon more marinade over the other side of the chicken​
Step 6: Mix rice with coconut milk and chicken broth. Bring to a boil and then reduce to simmer. Add more coconut oil if you need more liquid.
Step 7: Remove chicken from oven and let it rest for 5 minutes before slicing into it. ​
Step 8: Season rice with salt and fold in fresh cilantro. (I love it cilantro-y, I needed more) Serve with sliced chicken and enjoy!
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