Jerk Chicken with Pineapple Salsa
 
Prep time
Cook time
Total time
 
Photo Courtesy of Kristen Massad
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Serves: 4 servings
Ingredients
  • Cooking spray
  • 2 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon ground allspice
  • ½ teaspoon dried thyme leaves
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon Stevia brown sugar blend (like Truvia or Splenda) or ½ teaspoon granulated sugar
  • ¼ teaspoon ground nutmeg
  • 4 (5-ounce) boneless, skinless, boneless chicken breasts, pounded 1-inch thick
  • ½ cup Pineapple Salsa
Instructions
  1. Preheat the oven to 425°F. Coat a baking sheet with cooking spray.
  2. In a large bowl, add the olive oil, garlic powder, cayenne pepper, onion powder, parsley, allspice, thyme, cinnamon, salt, brown sugar blend or granulated sugar, and nutmeg. Stir to combine. Add the chicken and toss to evenly coat.
  3. Remove the chicken breast from the spices, shaking off the excess, and place on the prepared baking sheet about 1-inch apart. Bake until the internal temperature of the chicken reaches 165°F, about 15 minutes.
  4. In each of 4 containers, place 1 chicken breast. In 4 separate small containers place 2 tablespoons of the pineapple salsa. Store the chicken breast and pineapple salsa in the refrigerator for up to 4 days. The chicken breasts can also be stored (without the salsa) in the freezer for up to 2 months.
  5. To defrost the chicken breasts, place in the refrigerator overnight. To reheat the chicken breasts, cook in the microwave on high for 1 to 1½ minutes.
Nutrition Information
Serving size: 1 chicken breast + 2 tablespoons pineapple salsa Calories: 262.08 Fat: 11.42 g Saturated fat: 1.85 g Trans fat: 0.01 g Carbohydrates: 5.19 g Sugar: 2.67 g Sodium: 318.15 mg Fiber: 0.83 g Protein: 32.31 g Cholesterol: 103.48 mg
Recipe by Toby Amidor Nutrition at https://tobyamidornutrition.com/recipes/jerk-chicken-with-pineapple-salsa-2/