Caribbean Chicken w/ Coconut Curry Carrots and Brown Rice

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 210.8
  • Total Fat: 4.6 g
  • Cholesterol: 57.3 mg
  • Sodium: 121.5 mg
  • Total Carbs: 26.6 g
  • Dietary Fiber: 2.7 g
  • Protein: 16.1 g

View full nutritional breakdown of Caribbean Chicken w/ Coconut Curry Carrots and Brown Rice calories by ingredient
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Quick and easy, not the same old thing! Quick and easy, not the same old thing!
Number of Servings: 4


    4 boneless,skinless chicken thighs
    1T lime juice
    1T jerk spice
    1t ground ginger
    dash of ground cloves
    4-5 medium to large carrotts, peeled and cut into 2 inch sticks
    1.5 t olivio spread (or butter)
    6 oz. Coconut Water w/ pulp (canned, Grace Agua de Coco)
    2T Jamaican curry spice
    1 t ground ginger
    Brown Rice (Success brown rice, cooked per pkg instruction)


In a qt size zip bag, place chicken thighs, 1T jerk spice, 1t. ginger, and 1 T. lime juice. Close bag and mix well, using your hands to move the chicken in the bag. Let sit while prepping the carrots.
Position oven rack to 8 or 9 inches under broiler, and cook chicken in foil lined pan for for 8-10 minutes (until done).
Peel the carrots and cut into 2 x .5 inch sticks. In a small skillet, place carrot sticks, coconut water, curry spice, 1t. ground ginger, and 1.5 t. butter spread. Over med-high heat, cover, and bring to a boil. Uncover and cook for 10 mins, until sauce becomes thick. Stir and monitor heat to prevent burning.
Serve 1/4 of carrots over 1/2 c. rice, top with extra sauce in pan. Serve alongside chicken thighs. Serves 4.

Number of Servings: 4

Recipe submitted by SparkPeople user MRSCHERBEAR.

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