Caribbean Jerk Chicken
- Salt
- 2 teaspoons Caribbean jerk seasoning
- 4 (6 oz.) boneless, skinless chicken breasts
- 1/4 cup canola oil
- 1 jalapeno chili, seeded and finely chopped
- 3 scallions, finely chopped
- 1/4 cup fresh lime juice (from 3 limes)
- 1 (10 oz.) bag shredded slaw mix (any variety)
- Sprinkle salt and 1 tsp. jerk seasoning all over chicken; set aside. Warm 2 Tbsp. oil in a large nonstick skillet over medium-high heat. Cook chicken until browned on both sides and cooked through, 5 minutes per side.
- In a large bowl, toss together remaining 1 tsp. jerk seasoning, jalapeno, scallions, lime juice, 2 Tbsp. canola oil and slaw mix. Season mixture lightly with salt. Place vegetable mixture on a large platter and top with cooked chicken breasts. Serve warm or at room temperature.
salt, caribbean jerk seasoning, chicken breasts, canola oil, chili, scallions, lime juice
Taken from www.myrecipes.com/recipe/caribbean-jerk-chicken (may not work)