Jamaican jerk chicken with black bean rice & broccoli
Jamaican jerk chicken with black bean rice & broccoli
770kcal Per person
39g Protein
92g Carbs
27g Fat
16g Fiber
Ingredients
- 1 scallion
- 1 clove garlic (5 g)
- 1 slice ginger
- 1 teaspoon paprika (ground spice) (2 g)
- 1 teaspoon thyme, dried (2 g)
- 1 pinch cinnamon (1 g)
- 1 pinch chili powder (1 g)
- 1 teaspoon honey (7 g)
- 1 tablespoon olive oil (15 ml)
- 2 squeezes lime juice (10 ml)
- 3 ounces chicken breast (84 g)
- 3 ounces brown rice (84 g)
- 1 ½ fluid ounce coconut milk (45 ml)
- 5 fluid ounces water (150 ml)
- 7 ounces broccoli florets (frozen) (196 g)
- 2 ½ ounce black beans (70 g)
Preparing this recipe
- Slice the scallion into thin rings and roughly chop the garlic.
- Then, place them in a small bowl of a food processor along with the ginger, paprika powder, thyme, cinnamon, chili powder, honey, oil and some lime juice. Blend until smooth to make a marinade.
- Mix the marinade with the chicken breast in a bowl and let it marinate for 10 minutes.
- In a pot, combine the rice, coconut milk and water. Bring to a boil and cook until all the liquid is absorbed. Ensure it doesn't dry out completely. Turn off the heat and let it steam with the lid on for a few minutes.
- In another pot, cook the broccoli florets in water until tender, about 5 minutes. Drain afterward.
- Heat a skillet and cook the chicken breast until browned and cooked through, about 5 minutes per side. Let it rest for a while, then slice it into strips.
- Rinse the black beans in a colander with cold water and let them drain. Stir the black beans with some lime juice into the rice.
- Serve the rice with the broccoli and chicken.
Tip van FitChef
1. Also delicious garnished with some freshly chopped cilantro.
2. If you don't have a food processor, you can also finely chop the scallion, ginger and garlic and mix everything well.
