Grilled Jerk Chicken Breast with Cilantro-Infused Coconut Jasmine Rice and Summer Tomato Avocado Salsa
Jerk Chicken
2 Tbsp. jerk seasoning (dried or fresh from your local market)
1 ½ Tbsp. lime juice
1 clove garlic
¼ c. soy sauce
¼ c. diced pineapple
Salt and pepper
2 8-oz. chicken breasts, halved
Directions
In mixing bowl, combine ingredients to create a marinade. Pour over the chicken breast and allow to marinate for at least one hour or overnight. Preheat grill to medium heat; if you do not have a grill, preheat a broiler. Grill or broil 4 minutes on each side.
Coconut Rice
2 c. coconut water
1 clove garlic
Salt and white pepper
1 c. jasmine rice
1 Tbsp. olive oil
½ bunch cilantro, chopped
Directions
In a pot, bring coconut water, garlic, salt and pepper to boil. Add in rice and olive oil. Bring to boil and reduce heat to medium low. Cook for 10 to 15 minutes or until rice is tender, then fold in cilantro.
Summer Tomato & Avocado Salsa
1 c. vine-ripenend tomato, diced
1 clove garlic, minced
1 c. avocado, diced small
½ c. mango, diced small
¼ c. red onion, finely chopped
2 Tbsp. chopped cilantro
1 Tbsp. agave
2 oz. champagne vinegar
2 oz. extra-virgin olive oil
1/2 Meyer lemon, juiced
Salt and white pepper
Directions
In a mixing bowl, combine ingredients; cover with plastic wrap. Place in refrigerator for at least an hour.