Recipes

Florida Grapefruit And Jerk Grilled Chicken With Rocket Salad

Ingredients

For Chicken:

  • 4 (170-gram) boneless chicken breasts
  • 1 tablespoon jerk marinade

For Sauce:

  • 1 tablespoon minced garlic
  • Non-stick cooking spray
  • 500 ml no-sodium chicken broth
  • Juice of 2 Florida grapefruits (about 500 ml of juice)
  • 1 tablespoon coriander, finely chopped

For Salad:

  • 40 g rocket
  • 2 tablespoons extra virgin olive oil
  • 2 Florida grapefruit (peeled, segmented and coarsely chopped)
  • 2 papaya (peeled, seeded and diced)
  • Fresh cracked black pepper, to taste
  • 16 grape tomatoes sliced in half (lengthwise)
  • 4 fresh (1/2-centimetre) pineapple rings

Instruction

  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 74 degrees Celsius.
  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 coriander.Stir well and set aside.In a large bowl, combine rocket, olive oil, chopped grapefruit and pepper together.Toss the ingredients to coat the rocket.Add tomatoes and papaya.
  3. Place one pineapple ring on the centre of 4 dinner 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.

Ingredients

For Chicken:

  • 4 (170-gram) boneless chicken breasts
  • 1 tablespoon jerk marinade

For Sauce:

  • 1 tablespoon minced garlic
  • Non-stick cooking spray
  • 500 ml no-sodium chicken broth
  • Juice of 2 Florida grapefruits (about 500 ml of juice)
  • 1 tablespoon coriander, finely chopped

For Salad:

  • 40 g rocket
  • 2 tablespoons extra virgin olive oil
  • 2 Florida grapefruit (peeled, segmented and coarsely chopped)
  • 2 papaya (peeled, seeded and diced)
  • Fresh cracked black pepper, to taste
  • 16 grape tomatoes sliced in half (lengthwise)
  • 4 fresh (1/2-centimetre) pineapple rings

Preparation


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 74 degrees Celsius.

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 coriander.Stir well and set aside.In a large bowl, combine rocket, olive oil, chopped grapefruit and pepper together.Toss the ingredients to coat the rocket.Add tomatoes and papaya.

Place one pineapple ring on the centre of 4 dinner 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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