Tuesday, January 13, 2015

Caribbean Jerk Chicken Skillet



I love spicy chicken dishes and the flavors in Jerk Chicken are spicy with a touch of sweet so I thought why not make a caribbean jerk chicken skillet combined with a tasty sweet rice. This was a hit with the hubster and myself. Only 4 ingredients and ready in under 30 minutes. My kind of meal!


Caribbean Jerk Chicken Skillet
Serves 4
WW PP=7
Cal 278, Carbs 36.5, Fat 4, Fiber 2,2, Protein 20.7

2 boneless skinless chicken breasts
1/2 cup pineapple tidbits
1/4 cup jerk marinade (I used Lawrys)
1 box Zatarans Caribbean Rice

Marinate chicken in jerk marinade for at least one hour. (I marinated mine for 5 hours)

Prepare rice according to directions.

In a large non stick skillet cook chicken for 5 minutes per side or until no longer pink. Remove from skillet.

Stir in rice mix, pineapple, and 2 cups water. Bring to a boil. Reduce heat to low, cover and simmer for 20 minutes. Return chicken to skillet, cover and simmer about 5 minutes longer or until rice is tender. Enjoy!

4 comments:

  1. YUM! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

    ReplyDelete
  2. Great flavors in this recipe Bridget! Hope you are having a great week and thanks so much for sharing your awesome talent with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    ReplyDelete

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