Florida Grapefruit and Jerk-Grilled Chicken With Arugula Salad |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 4 |
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This recipe landed first place in a contest of grapefruit recipes that met the Best Life Diet guidelines. The chef is Matthew Laman, of Hummelstown, PA. Round this meal out with a cup of brown rice, or a thick slice of whole grain bread, or a large ear of corn. Ingredients:
24 ounces boneless chicken breasts |
1 tablespoon caribbean jerk marinade |
1 tablespoon garlic, minced |
nonstick cooking spray |
2 cups no-salt-added chicken broth |
2 florida grapefruits, juice of |
1 tablespoon cilantro, finely chopped |
2 cups arugula |
2 tablespoons extra virgin olive oil |
2 grapefruits |
2 papayas (peeled, seeded and diced) |
fresh cracked pepper |
16 grape tomatoes, sliced in half (lengthwise) |
4 fresh pineapple rings |
Directions:
1. Place chicken breasts and jerk marinade in large zip-top bag, seal and refrigerate for one hour. Remove chicken from zip-top bag and place on hot grill. Grill chicken breast until thoroughly cooked, about 15-20 minutes, or until internal temperature reaches 165 degrees.
2. In a heavy skillet over medium-high heat, sauté garlic with non-stick cooking spray, then add chicken stock and grapefruit juice. Bring to a boil, lower temperature to medium low and reduce to syrup. Add cilantro. Stir well and set aside. In a large bowl, combine arugula, olive oil, chopped grapefruit and pepper together. Toss the ingredients to coat arugula. Add tomatoes and papaya.
3. Place one pineapple ring on the center of 4 dinner size plates. Top each ring with one grilled chicken breast. Divide salad into 4 equal parts and place on the grilled chicken breast. Drizzle plates with sauce.
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