Jerk Chicken and Pineapple Salsa

INGREDIENTS

• 4 boneless skinless chicken breasts pounded to even 1/2 inch thickness – see note
• steamed white rice for serving optional

chicken marinade

• 2 tbs olive oil
• juice of 2 limes 2-3 tablespoons
• 2 cloves minced garlic
• 2 tablespoons soy sauce
• 1/2 teaspoon nutmeg
• 3 teaspoons allspice
• 1/2 teaspoon crushed red pepper flakes
• 1 tsp chipotle chili pepper

pineapple salsa

• 1 cup pineapple grilled and then diced
• 1 red pepper, diced
• 1/2 red onion, diced
• large handful cilantro, roughly chopped
• 1 jalapeno, diced optional
• 1 1/2 avocado, grilled and diced
• juice and zest of 1 lime
• 2 teaspoons honey
• salt to taste

INSTRUCTIONS

• In a medium bowl stir together all marinade ingredients. Add the chicken, toss to coat. Cover and chill for 30 minutes.
• While the chicken is marinating, grill the avocado and pineapple. I like to half the avocado and drizzle the flesh with a little honey and salt to help it caramelize. The avocado is then placed flesh side down on the grill for 2-3 mins. The pineapple takes 2-3 mins per side.
• Dice the avocado and pineapple once grilled and combine all salsa ingredients in a bowl and toss to combine. Chill until ready to use.
• Use tongs to transfer chicken to a preheated grill or skillet over medium heat and cook for 6-8 minutes on each side until cooked through.
• Serve chicken with pineapple salsa.

Serves 4

16 fat 17 carb 28 protein

I serve with white rice to add carbs! Enjoy!