Caribbean Chicken w/ Coconut Curry Carrots and Brown Rice
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
Introduction
Quick and easy, not the same old thing! Quick and easy, not the same old thing!Number of Servings: 4
Ingredients
-
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)
Directions
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.
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.