Jamaican Jerk Chicken with Pineapple & Cucumber Salad

I didn't realize I had never eaten jerk-style chicken until I made this meal the other night....and boy, was I missing out! This meal is so full of flavor but still so light - it's the perfect dinner option for any season. Plus, it is ridiculously easy to make. This dish definitely helps you live life in a "Don't Worry, Be Happy" state-of-mind.

First, you prepare the salad....

Pineapple & Cucumber Salad:
TIP: This could be a salad or salsa - so feel free to double the recipe to snack on throughout the week! If you buy a whole pineapple & cucumber, you have enough ingredients, so whynot?!

INGREDIENTS:
- 1tbsp all-natural honey
- 1tbsp lime juice
- 1/2 of a fresh pineapple (about 1.5c), diced
- 1 small red onion, peeled & diced
- 1/2c seedless cucumber, diced
- 2 cloves garlic
- 2tbsp fresh mint, minced
- 1 tbsp fresh cilantro, minced
**if you like things spicy, feel free to add a fresh jalapeno, seeded & chopped

HOW-TO:

In small bowl, mix the honey & lime juice until combined. In a medium bowl, combine all remaining ingredients. Pour the honey/lime mixture over and toss so everything is evenly coated. That's it, ready to serve!

Nutritional Facts Per Serving (salad only - recipe yields 4 servings):

Calories: 70

Fat: 0

Sodium: 0

Protein: Less than 1g

Next, you will cook the chicken...

Jamaican Jerk Chicken:

INGREDIENTS:

- 4 Boneless, skinless chicken breasts (about 1.5lbs) - pounded thin until about 1/2" 

    Time-saving tip: You can usually buy chicken breasts thin-sliced to save time)

- 1 tbsp Extra Virgin Olive Oil

- 1 bunch of green onions/scallions

- 1 small fresh habanero, seeded & chopped

- 1/2 tsp ground ginger

- 1tsp All Spice

- 1/2c low-sodium chicken broth 

- 1tbsp low-sodium soy sauce

HOW-TO:

Heat the 1/2 tbsp oil in a large pan over med-high then add the chicken until cooked through - about 5 minutes per side. Once the chicken is cooked, transfer it to a plate.

Next, add the remaining 1/2tbsp of oil to the pan. Then add the scallions, habanero, ginger, and allspice. Cook together for about 1 minute while stirring. Add the broth & soy sauce, cooking until it is reduce by about 1/2, about 3 minutes. 

Return the chicken to the skillet to coat each piece evenly with the sauce.

To serve, place a piece of chicken with sauce on a plate then top with the pineapple-cucumber salsa. Enjoy, Mon!

Nutritional Facts Per Serving (chicken & sauce only - recipe yields 4 servings):

Calories: 200

Fat: 5g

Sodium:275mg

Protein: 40g