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Jerk Chicken and Slaw
Ingredients
- 3 headsbaby bok choy, trimmed and thinly sliced
- 2 cups shredded red cabbage
- 1/2 of a peeled, cored fresh pineapple, chopped
- 2 tablespoons cider vinegar
- 4 teaspoons packed brown sugar
- 2 teaspoons all-purpose flour
- 2 teaspoons jerk seasoning
- 4 small skinless, boneless chicken breast halves
Directions
1. In a very large bowl combine bok choy, cabbage and pineapple. Combine cider vinegar and 2 teaspoons of the brown sugar. Drizzle over bok choy mixture; toss to coat. Set aside.
2. In a large, resealable plastic bag combine the remaining 2 teaspoons of the brown sugar, the flour, and jerk seasoning. Add chicken; shake well to coat. Cook over medium heat on a lightly greased grill pan or 12-inch heavy skillet for 6 to 8 minutes, turning once, until no pink remains (170 degrees F). Remove chicken to cutting board.
3. Slice chicken. Serve chicken with pineapple slaw. Makes 4 servings.
Nutrition Facts
(Jerk Chicken and Slaw)
- Servings Per Recipe 4,
- cal. (kcal) 205,
- Fat, total (g) 2,
- chol. (mg) 66,
- carb. (g) 19,
- fiber (g) 3,
- sugar (g) 13,
- pro. (g) 29,
- vit. A (IU) 60,
- vit. C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 14,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 109,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 318,
- Potassium (mg) 773,
- calcium (mg) 172,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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