HCG Phase 2 Jerk Chicken
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 142.1
- Total Fat: 2.4 g
- Cholesterol: 57.4 mg
- Sodium: 698.4 mg
- Total Carbs: 5.7 g
- Dietary Fiber: 1.7 g
- Protein: 24.3 g
View full nutritional breakdown of HCG Phase 2 Jerk Chicken calories by ingredient
Introduction
For more HCG Diet information and recipes please visit www.hellojody.com For more HCG Diet information and recipes please visit www.hellojody.comNumber of Servings: 4
Ingredients
-
400 grams of boneless, skinless chicken breast
2 TBS yellow mustard
juice of 1 lime
juice of 1/2 lemon
3 habenero peppers
1 TBS cider vinegar
1 TBS chopped cilantro
2 scallions sliced
1 TBS dried rosemary
1 TBS dried thyme
1 TBS dried basil
1 TBS mustard seeds
1 tsp salt
1/2 tsp ground black pepper
Directions
2 TBS yellow mustard
juice of 1 lime
juice of 1/2 lemon
3 habenero peppers
1 TBS cider vinegar
1 TBS chopped cilantro
2 scallions sliced
In a blender or small food processor, combine the ingredients above and puree to liquify.
Then add:
1 TBS dried rosemary
1 TBS dried thyme
1 TBS dried basil
1 TBS mustard seeds
1 tsp salt
1/2 tsp ground black pepper
and blend to make the Jerk paste/marinade.
Marinate 4, 100 gram chunks of chicken breasts for a couple of hours or overnight.
Prepare the grill and cook the chicken breasts for aprox. 4-5 minutes per side depending on thickness. Try not to move them around too much. The rub will make a crust on the chicken. The inside temperature should be 160 dg/f.
Serve with Citrus Cabbage Slaw.
Serving Size: Makes four 100 gram servings
Number of Servings: 4
Recipe submitted by SparkPeople user HELLOJODY.
juice of 1 lime
juice of 1/2 lemon
3 habenero peppers
1 TBS cider vinegar
1 TBS chopped cilantro
2 scallions sliced
In a blender or small food processor, combine the ingredients above and puree to liquify.
Then add:
1 TBS dried rosemary
1 TBS dried thyme
1 TBS dried basil
1 TBS mustard seeds
1 tsp salt
1/2 tsp ground black pepper
and blend to make the Jerk paste/marinade.
Marinate 4, 100 gram chunks of chicken breasts for a couple of hours or overnight.
Prepare the grill and cook the chicken breasts for aprox. 4-5 minutes per side depending on thickness. Try not to move them around too much. The rub will make a crust on the chicken. The inside temperature should be 160 dg/f.
Serve with Citrus Cabbage Slaw.
Serving Size: Makes four 100 gram servings
Number of Servings: 4
Recipe submitted by SparkPeople user HELLOJODY.