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Total Time
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  • Ingredients

  • Preparation

  • 6Maple Leaf Prime RWA Chicken Breast
  • 4corn cobbs, grilled and buttered
  • ½cup + 4 tbsp Jerk Chicken BBQ sauce, prepared
  • Rice:
  • ½tbsp olive oil
  • 1cup long grain rice, rinsed
  • 1cup black beans, rinsed
  • 1clove garlic, minced
  • 1⅓cup chicken stock
  • 1cup coconut milk
  • Salt
  • Pepper
  • Green onions, sliced
  • Salad:
  • 6cups head lettuce, chopped
  • 8cherry tomatoes, halved
  • 3tbsp olive oil
  • tbsp honey
  • tbsp honey
  • Juice of half a lime
  • Salt
  • Pepper
  • 4rings pineapple grilled – optional
  1. Heat grill to medium high heat.
  2. Place chicken in a large bowl and toss with BBQ sauce.
  3. Grill chicken for 6 to 8 minutes per side or until an internal temperature of 165 degrees is reached. Set aside and keep warm.
  4. Heat oil in a large skillet over medium high heat. Add garlic and cook for about 1 minute.
  5. Add rice and cook for 1 minute longer. Pour in chicken stock, coconut milk and beans. Stir well and close skillet with a tight fitting lid. Cook for about 20 to 25 minutes until rice is cooked through.
  6. Season with salt and pepper and garnish with onions.
  7. Place lettuce and tomato in a large bowl.
  8. Mix olive oil, honey and lime juice in small bowl. Season with salt and pepper. Pour dressing over salad and toss well to coat.
  9. Serve chicken with rice, salad and pineapple if using.
Tips icon

Try using any variety of Maple Leaf Prime RWA Chicken such as legs or thighs.

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