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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
salt |
2 teaspoons caribbean jerk seasoning |
4 (6 oz.) boneless, skinless chicken breasts |
1/4 cup canola oil |
1 jalapeño chili, seeded and finely chopped |
3 scallions, finely chopped |
1/4 cup fresh lime juice (from 3 limes) |
1 (10 oz.) bag shredded slaw mix (any variety) |
Directions:
1. Sprinkle salt and 1 tsp. jerk seasoning all over chicken; set aside. Warm 2 Tbsp. oil in a large nonstick skillet over medium-high heat. Cook chicken until browned on both sides and cooked through, 5 minutes per side.
2. In a large bowl, toss together remaining 1 tsp. jerk seasoning, jalapeño, scallions, lime juice, 2 Tbsp. canola oil and slaw mix. Season mixture lightly with salt. Place vegetable mixture on a large platter and top with cooked chicken breasts. Serve warm or at room temperature.
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