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Low Carb Jerk Chicken

Chicken recipes are such a favorite among healthy eaters, especially those working with medical diet pills and low carb diets. This Low Carb Jerk Chicken blends an array of spices to create a sweet and savory dish that tastes like a cheat meal without doing any damage. It’s filling and packed with nutrients that make it an ideal entrée for lunch or dinner. To up the fiber ante, serve with brown or quinoa rice and a dark leafy green, such a steamed spinach or Brussels sprouts.  

Chicken is considered a lean and complete protein, which fills you up while providing your body with all nine essential amino acids. Lean protein helps you build lean muscle mass that burns more calories throughout the day. It is also an excellent source of niacin, aka vitamin B3, an important nutrient that helps your body convert food into energy. The pineapple is packed with dietary fiber, vitamin C, thiamin, manganese and bromelain. The spices add a wide range of potent antioxidants with anti-inflammatory properties to the meal.

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Ingredients

4 chicken breasts, cut into small pieces
2 tbsp yellow onion, diced
¼ cup extra virgin olive oil
½ tbsp apple cider vinegar
½ tsp garlic, minced
1 tsp ground allspice
¼ tsp cinnamon
½ tsp nutmeg
½ tsp ground ginger
½ tsp cayenne pepper
¼ tsp dried thyme leaves
1 cup fresh pineapple, diced
½ tsp Himalyan sea salt
½ tsp Freshly ground black pepper
1 small lime, sliced (for garnish)

Directions

To make the marinade, combine all of the ingredients except for the chicken, lime, Jamaican Jerk Seasoning and pineapple together. Mix these ingredients together and then puree in a blender or food processor. Put the chicken in either a sealable bag or container with the puree. Seal and shake well. Marinate in the refrigerator for a minimum of four hours; do overnight if possible.

Remove the chicken from the refrigerator. Warm a skillet over medium heat with a little bit of extra virgin olive oil. Add the chicken and cook for approximately six to eight minutes or until cooked through. Remove from heat. Put onto plates and add a spoonful of pineapple to each serving. Garnish with lime slices and serve.

Makes four servings.

 

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