Thursday, October 7, 2010

Jamaican Jerk Chicken with Cauliflower and Asparagus

I always love trying new recipes I come across, and if they are healthy that makes them that much better...not to say that I don't splurge every now and then too!  This recipe comes from the wonderful cookbook I talked about not too long ago,  Now Eat This by Rocco Dispirito.  I absolutely LOVE this cookbook, it has so many woderful recipes to offer but none of the guilt!

This is another recipe from Rocoo Dispirito's cookbook and it is so delicious.  It is packed with so much flavor, and it's basically a one dish meal with all the protien and veggies in one dish all that needs to be added is some bread and maybe a side salad.  The sweet and spicy of the jerk seasoning pairs so nicely with the bright, fresh taste of the cilantro.  It's a quick meal to put together, but could easily be a dish that would impress as well.

Don't forget to ENTER to win a copy of "Now Eat This" by Rocco Dispirito, so you can enjoy this recipe and a multitude of others!  The deadline to enter is Friday, October 8th.

Jamaican Jerk Chicken with Cauliflower and Asparagus


1/2 Cup jerk marinade ( I used Lawry's)
2 Tablespoons Jamaican jerk seasoning
1 Pound boneless, skinless chicken breast, trimmed of fat
Salt and freshly ground black pepper
Nonstick cooking spray
4 Scallions (white and green parts), sliced thin on the biased
1/2 Bunch (about 2 cups) asparagus, trimmed and cut on the biased into 1-inch pieces
2 Cups cauliflower florets
1/2 Cup chopped fresh cilantro


In a resealable bag (or large bowl), combine the marinade and 1 Tbs. of the jerk seasoning.  Add the chicken and coat completely with the marinade.  Seal the bag (or cover the bowl) and marinate the chicken for at least 30 minutes at room temperature or overnight in the refrigerator.

Preheat a grill or grill pan over high heat.

Remove the chicken from the marinade, reserving the marinade.  Season chicken with salt and pepper.  Grill the chicken until it's charred and cooked through, about 4 minutes per side.  Transfer chicken to a platter and coer with foil to keep the chicken warm.

While the chicken is cooking, heat a large cast-iron skillet over medium-high heat.  When the skillet is hot, spray with cooking spray and add the scallions, asparagus, and cauliflower.  Season the veggies with salt to taste.  Cover and saute for 2 minutes, shaking the skillet occasionally.

Add the reserved marinade to the vegetables.  Cover and cook, stirring occasionally, until the veggies are tender, about 7 minutes.

Stir the cilantro into the vegetables.  Shred the chicken and serve on a bed of vegetables.

Recipe Source: "Now Eat This" by Rocco Dispirito

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