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Caribbean Jerk Chix over a bed of Arugala at Cooks Corner on WMUR Channel 9 Recipe Video
|Boneless and skinless chicken breasts||4 , trimmed|
|Jamaican jerk seasoningg||2 Tablespoon|
|Baby arugula||200 Gram|
|Red pepper||1 , sliced|
|Fresh strawberries||1⁄2 Cup (8 tbs), sliced into 2|
|Calamata olives||1⁄4 Cup (4 tbs)|
|Walnut halves||2 Ounce, chopped|
|Sunflower seeds||2 Ounce|
Calories 433 Calories from Fat 192
% Daily Value*
Total Fat 23 g34.7%
Saturated Fat 2.1 g10.6%
Trans Fat 0 g
Cholesterol 99.8 mg33.3%
Sodium 831 mg34.6%
Total Carbohydrates 13 g4.3%
Dietary Fiber 4.1 g16.3%
Sugars 5.4 g
Protein 47 g93.1%
Vitamin A 48.9% Vitamin C 112.7%
Calcium 14.4% Iron 18.6%
*Based on a 2000 Calorie diet
1. Preheat the grill
2. FOR CHICKEN: Coat chicken breasts with Jamaican jerk seasoning evenly. Put on preheated grill for 4 minutes on each side. Cover Chicken with foil for about 10 minutes.
3. FOR SALAD: Divide the arugula evenly and place on a serving plate. Add the red pepper, walnut halves, strawberries, olives, flower seeds and sugar over the top of arugula bed.
4. Slice chicken breasts in strips and lay one sliced breast over the salad bed.
5. Serve the Caribbean Jerk Chicken with some sauce.