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Jerk Chicken and Slaw

Turn this recipe into a handheld meal by slicing the chicken into strips then arranging them with slaw on a whole grain tortilla.

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  • Makes: 4 servings
  • Start to Finish: 20 mins

Jerk Chicken and Slaw

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)

  • Per serving:
  • 205 kcal cal.,
  • 2 g fat
  • (0 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured 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

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