Spicy Jerk Seasoned Chicken Breast with Coconut Rice and Sautéed Bell Peppers

Seared chicken breasts rubbed with allspice, thyme, and cayenne, served over light jasmine rice and charred bell peppers.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 4
• Cuisine: Caribbean
• Difficulty: Easy
• Cost: $2.80/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• Low-Fat
• Low-Saturated-Fat
• Low-Sodium
• Low-Sugar
• Low-Calorie

Tags

• spicy
• smoky
• healthy
• quick
• tangy

Ingredients

• 1.5 pound chicken breast (boneless, skinless cutlets)
• 1 cup jasmine rice (uncooked)
• 2 cup water
• 2 red bell peppers (sliced into strips)
• 1 tablespoon olive oil
• 1 teaspoon ground allspice
• 1 teaspoon dried thyme
• 0.5 teaspoon garlic powder
• 0.25 teaspoon cayenne pepper
• 0.5 teaspoon salt
• 2 tablespoon lime juice (freshly squeezed)

Instructions

1. Combine jasmine rice and water in a medium saucepan, bring to a boil, cover, reduce heat to low, and cook for 15 minutes until tender.
2. In a small bowl, mix ground allspice, dried thyme, garlic powder, cayenne pepper, and salt. Rub the spice mixture thoroughly over all chicken breast cutlets.
3. Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken cutlets and cook for 5 minutes per side until deeply browned and the internal temperature reaches 165°F; transfer to a plate and drizzle with lime juice.
4. Add sliced bell peppers to the same skillet and sauté for 4 minutes until crisp-tender and lightly charred around the edges.
5. Serve the sliced jerk chicken over warm jasmine rice with sautéed peppers alongside.

Notes

Store in sealed meal prep bowls; reheats tenderly in the microwave.

Nutrition (per serving)

• Calories: 425
• Protein: 41.8 g
• Carbohydrates: 44.7 g
• Fat: 8.1 g
• Fiber: 2.5 g
• Sodium: 371 mg
• Saturated Fat: 1.3 g
• Sugar: 4.2 g
• Cholesterol: 120 mg