Jamaican Jerk Chicken Recipe Video
Caribbean Jerk Chicken over a bed of arugula is a great summertime lunch. You must try it!
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
4 boneless, skinless chicken breast halves, trimmed
2 oz of your favorite jerk seasoning
1 package of pre-washed baby spinach
1 green pepper julienned
1 red pepper julienned
8 oz of walnut halves
4 oz sliced provolone cheese
For the balsamic vinaigrette:
2 TBSP olive oil
2 TBSP balsamic vinegar
sea salt/black pepper
1 TBSP dried herbs
Directions
Coat chicken with seasoning evenly.
Put on preheated grill for 4 minutes on each side.
Cover Chicken with foil for about 10 minutes.
Meanwhile, divide the spinach up evenly. Add the julienned pepper, nuts, and cheese.
Slice chicken breasts in strips and lay one sliced breast over each salad.
In small container create the dressing by mixing balsamic vinegar, olive oil, salt, pepper and dried herbs. drizzle evenly among salad.
Put on preheated grill for 4 minutes on each side.
Cover Chicken with foil for about 10 minutes.
Meanwhile, divide the spinach up evenly. Add the julienned pepper, nuts, and cheese.
Slice chicken breasts in strips and lay one sliced breast over each salad.
In small container create the dressing by mixing balsamic vinegar, olive oil, salt, pepper and dried herbs. drizzle evenly among salad.
