jerk chicken with pineapple salsa, glazed sweet potatoes, and sautéed green beans with carrots
From Chef Keith Gardiner
Jerk chicken
Ingredients
- 8 ea chicken breast (serves 8 or use for future meal)
- Jerk seasoning to taste
Method
- Bake Chicken at 350°F or grill
Pineapple Salsa
Ingredients
- 1 pineapple, diced
- 1 red and green pepper, diced
- 1 red onion, diced
- 1 Tbs fresh ginger, grated
- 3 Tbs honey
- 1 Tbs ground coriander
- 1 lemon and lime, juice and zest
- Himalayan pink salt and pepper, to taste
Method
- Mix all ingredients in bowl
Glazed sweet potatoes
Ingredients
- 4 ea sweet potatoes, peeled and sliced
- 4 Tbs butter
- 4 tsp cinnamon
- 1/2 cup brown sugar
- Himalayan pink salt and pepper, to taste
- Chopped walnuts/pecans, optional
Method
- Shingle sweet potatoes in baking pan
- Top with remaining ingredients
- Add small amount of water to cover bottom of pan
- Bake at 350°F until potatoes are tender
Sautéed green beans/carrots
Ingredients
- 2 cups green beans
- 1 cup carrots, julienne
- 1 tsp garlic, chopped
- 1 Tbs EVOO
- Himalayan pink salt and pepper, to taste
Method
- Blanch beans and carrots
- Sauté in EVOO with garlic
Note: make extra of all ingredients and serve in a whole wheat wrap the next day as a lunch or dinner entrée. Or add scrambled eggs and serve as a breakfast burrito.