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Caribbean Chicken

Pump up the calypso music, this mouthwatering chicken will make you feel like you’re dancing on a Caribbean beach.

Recipe overview

Caribbean Chicken
Developed by Emily Richards (PH Ec.)
4 servings
20 minutes
(prep: 5 mins / cook: 15 mins)
  • Calories  172
  • Carbs  5 g
  • Fibre  0 g

Time Required
20 mins

Carbohydrate-rich food

Carbohydrates
5 g/serving

Ingredients

  • 4 small boneless skinless chicken breasts, tenderloins removed (about 1 lb/500 g)
  • 2 tsp (10 mL) jerk seasoning
  • 1 tsp (5 mL) canola oil
  • ½ cup (125 mL) light coconut milk
  • ½ cup (125 mL) orange juice
  • 2 tsp (10 mL) all-purpose flour
  • 1 tbsp (15 mL) chopped fresh mint
4 servings
20 minutes
(prep: 5 mins / cook: 15 mins)
  • Calories 172
  • Carbs 5 g
  • Fibre 0 g

Directions

  1. Spread chicken evenly with jerk seasoning; set aside.
  2. In a large nonstick skillet, heat oil over medium high heat and brown chicken evenly on both sides. Reduce heat to medium.
  3. In a small bowl, whisk together coconut milk, orange juice and flour. Pour into skillet and stir around chicken. Bring to a simmer and cook, turning chicken over once for about 8 minutes or until chicken is no longer pink inside. Sprinkle with mint to serve.

Nutritional Info

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