Jerk Chicken and Slaw
heads baby bok choy, trimmed and thinly sliced
cups shredded red cabbage
of a peeled, cored fresh pineapple, chopped
tablespoons cider vinegar
teaspoons packed brown sugar
teaspoons jerk seasoning
small skinless, boneless chicken breast halves
- 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.
- 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.
- Slice chicken. Serve chicken with pineapple slaw. Makes 4 servings.
Nutrition Facts(Jerk Chicken and Slaw)
- Per serving:
- 205 kcal cal.,
- 2 g fat
- 66 mg chol.,
- 318 mg sodium,
- 19 g carb.,
- 3 g fiber,
- 13 g sugar,
- 29 g pro.
- Percent Daily Values are based on a 2,000 calorie diet