Preparation
Total Time
Serves
- 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
- 1½tbsp honey
- 1½tbsp honey
- Juice of half a lime
- Salt
- Pepper
- 4rings pineapple grilled – optional
- Heat grill to medium high heat.
- Place chicken in a large bowl and toss with BBQ sauce.
- Grill chicken for 6 to 8 minutes per side or until an internal temperature of 165 degrees is reached. Set aside and keep warm.
- Heat oil in a large skillet over medium high heat. Add garlic and cook for about 1 minute.
- 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.
- Season with salt and pepper and garnish with onions.
- Place lettuce and tomato in a large bowl.
- Mix olive oil, honey and lime juice in small bowl. Season with salt and pepper. Pour dressing over salad and toss well to coat.
- Serve chicken with rice, salad and pineapple if using.
Try using any variety of Maple Leaf Prime RWA Chicken such as legs or thighs.
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