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Jerk Chicken & Rice

Jerk Chicken & Rice

Nutrition Facts
  • cal. (kcal) 487
Jerk Chicken & Rice
  • Makes: 4 servings
  • Prep: 15 mins
  • Cook: 25 mins
  • Bake: 15 mins at 450°F
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by 4 people
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Ingredients

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  • 1 cup long-grain, parboiled rice
  • 2 cups reduced-sodium chicken broth
  • 4 teaspoons jerk seasoning
  • 1 can (15 ounces) red kidney beans, drained and rinsed
  • 1 1/2 pounds boneless, skinless chicken breasts

Directions

  1. Heat oven to 450 degree F. Coat a baking dish with nonstick cooking spray.
  2. Cook rice following package directions, about 25 minutes, replacing water with the broth and adding 1 teaspoon of the jerk seasoning. Gently stir in kidney beans during the last 5 minutes of cooking.
  3. Meanwhile, cut the chicken into 1-inch pieces and toss with remaining 3 teaspoons of jerk seasoning. Place in prepared pan and bake at 450 degree F for 15 minutes or until internal temperature reaches 160 degree F on an instant-read thermometer, turning once halfway through.
  4. Serve the chicken with the rice and beans on the side.

Nutrition Information for Jerk Chicken & Rice

Servings Per Recipe: 4
PER SERVING: 487 cal., 4 g total fat (1 g sat. fat), 99 mg chol., 59 g carb. (12 g fiber), 52 g pro.

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