Hickory Smoked Caribbean Chicken
Transport yourself to the Caribbean with this keto-friendly dish! Chicken breast is brined in hickory liquid smoke, infused with a Caribbean-inspired marinade and then grilled. This house-made marinade brings heat to the dish with jalapenos, lime, green onions, thyme, allspice and garlic. To bring out the tropical vibes, the chicken sits over a bed of creamy coconut cauliflower rice and is garnished with green onions and toasted coconut. A medley of zucchini, yellow squash and red onions are seasoned with herbs and garlic and plated on the side. To finish it off, we pair this dish with a creamy mayo sauce that’s spiced with lime, cilantro and jerk seasoning.
Nutrition Per Serving
MICROWAVE
- Remove meal sleeve and pierce clear plastic film. 2. Remove cup of creamy jerk sauce. 3. Microwave meal on HIGH for 2 minutes. If needed, heat an additional 30 seconds or until desired temperature is reached 4. Carefully remove meal and let stand 2 minutes. 5. Remove film, plate meal and enjoy!
OVEN
- Preheat oven to 375°F. 2. Remove meal sleeve and clear plastic film. Set aside cup of creamy jerk sauce; place 2oz of water into empty compartment. 3. Place tray on an oven safe baking sheet; position in the center of the oven and heat for 5 minutes. 4. Check temperature. If needed, heat for an additional 2 minutes or until desired temperature is reached. 5. Carefully remove meal, plate and enjoy!
Nutrition Per Serving
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