Florida Grapefruit and Jerk-Grilled Chicken With Arugula Salad

• 24 ounces boneless chicken breasts
• 1 tablespoon Caribbean jerk marinade
• 1 tablespoon garlic, minced
• nonstick cooking spray
• 2 cups no-salt-added chicken broth
• 2 florida grapefruits, juice of
• 1 tablespoon cilantro, finely chopped
• 2 cups arugula
• 2 tablespoons extra virgin olive oil
• 2 grapefruits
• 2 papayas (peeled, seeded and diced)
• fresh cracked pepper
• 16 grape tomatoes, sliced in half (lengthwise)
• 4 fresh pineapple rings

1. Place chicken breasts and jerk marinade in large zip-top bag, seal and refrigerate for one hour.
2. Remove chicken from zip-top bag and place on hot grill.
3. Grill chicken breast until thoroughly cooked, about 15-20 minutes, or until internal temperature reaches 165 degrees.
4. In a heavy skillet over medium-high heat, saute garlic with non-stick cooking spray, then add chicken stock and grapefruit juice.
5. Bring to a boil, lower temperature to medium low and reduce to syrup.
6. Add cilantro.
7. Stir well and set aside.
8. In a large bowl, combine arugula, olive oil, chopped grapefruit and pepper together.
9. Toss the ingredients to coat arugula.
10. Add tomatoes and papaya.
11. Place one pineapple ring on the center of 4 dinner size plates.
12. Top each ring with one grilled chicken breast.
13. Divide salad into 4 equal parts and place on the grilled chicken breast.
14. Drizzle plates with sauce.

chicken breasts, caribbean jerk marinade, garlic, nonstick cooking spray, nosalt, florida grapefruits, cilantro, arugula, extra virgin olive oil, grapefruits, fresh cracked pepper, grape tomatoes, pineapple

Taken from www.food.com/recipe/florida-grapefruit-and-jerk-grilled-chicken-with-arugula-salad-215862 (may not work)