Grilled Jerk Chicken Breasts
with Tropical Kiwi Salsa and Rice
Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount.
Ingredients: Chicken breast • Sweet bell pepper • Parboiled rice • Thaw-friendly corn (corn, modified vinegar) • Kiwis • Limes • Jerk sauce (water, green jalapeno peppers, white vinegar, garlic, spices, salt, soybean oil, lemon juice, modified corn starch, xanthan gum, natural colour, citric acid, potassium sorbate) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Caribbean spice blend (spices and herbs, sugars (sugar, brown sugar, maltodextrin), salt, onion powder, garlic powder, canola oil, silicon dioxide, citric acid, oleoresin paprika) • Green onion.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Chicken Breasts
¾ cup
Parboiled Rice
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Kiwi
2 unit(s)
Green Onion
113 g
Corn Kernels
1 unit(s)
Lime
2 tbsp
Jerk Sauce
(May contain traces of: Sulphites, Milk, Soy)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Sulphites, Milk, Soy, Crustaceans, Fish, Gluten, Mustard, Sesame, Wheat)
6 g
Caribbean Spice Blend
(May contain traces of: Sulphites, Milk, Soy, Mustard, Sesame, Wheat, Tree nuts, Peanuts)
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, lightly oil the grill. While you prep, preheat the grill to medium (approx. 400°F).
- Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- To the boiling water, stir in rice, corn, 1 tbsp (2 tbsp) butter and half the Caribbean Spice Blend, then reduce heat to low.
- Cover and cook for 18-20 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Fluff rice with a fork.
- Meanwhile, pat chicken dry with paper towels. Season with remaining Caribbean Spice Blend, salt and pepper.
- In a medium bowl, coat chicken with half the jerk sauce, turning to coat. Set aside to marinate.
- Meanwhile, core, then cut peppers into quarters.
- On a plate, drizzle peppers with 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
- Peel, then cut kiwi into 1/4-inch pieces.
- Thinly slice green onions.
- Zest, then juice half the lime (whole lime for 4 servings). Cut remaining lime into wedges.
- To another medium bowl, add kiwi, half the green onions, half the lime zest, half the lime juice and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to combine.
- In a small bowl, combine mayo, remaining lime zest and lime juice.
- Bring chicken, peppers and a clean plate to the grill.
- To one side of the grill, add peppers. Close lid and grill for 3-4 min per side until grill-marked and tender. Transfer to the plate to cool slightly.
- Meanwhile, add chicken to the other side of the grill.
- Close lid and grill for 6-8 min per side, basting with the remaining jerk sauce during the last min of each side, until cooked through.**
- Transfer chicken to the plate.
- Cut grilled peppers into 1/4-inch pieces, then add to the bowl with kiwi salsa. Toss to coat.
- Slice chicken.
- Divide rice mixture, salsa and chicken between plates.
- Drizzle with lime mayo.
- Sprinkle with remaining green onions.
- Squeeze a lime wedge over top, if you like.
If you've opted to get chicken breasts, prep in the same way the recipe instructs you to prep pork chops, then increase the grilling time to 6-8 min per side.**
