Jerk Chicken with Spiralized Veggie Salad
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The favoring of this jerk chicken with spiralized veggie salad was insanely delicious. This chicken only needs 4 spices to give it it's unique flavor. You can serve it with many sides. I just decided to make a veggie salad with cucumbers and carrots. The weather has been looking amazing in Jersey lately and a veggie salad just screams warm weather to me. I also love using my spiralizer. There are a ton of different spiralizers to use, but the $10.00 one I own gets the job done. I don't think you need a fancy one is just my opinion. I've linked the one I use below. I also used a grill pan to make sure I achieved the crispy char on the outside of the chicken. I've linked that for you, as well!
Veggetti Spiral Vegetable Cutter - $9.99
Cuisinart Non-stick 11 Inch Square Grill Pan - $49.95
What do you need to make the jerk chicken?
To make the jerk chicken you will need the following ingredients.
- 1½ tsp avocado oil
- 2 tsp thyme
- 1 tbsp garlic powder
- ¼ tsp paprika
- ¼ tsp cinnamon
- ¹⁄8 tsp kosher salt
- ¹⁄8 tsp ground black pepper
- 1½ pounds boneless, skinless chicken breast, fat trimmed
What do you need to make the spiralized veggies?
You will need the following ingredients.
- 1 small garlic clove, minced
- 2 tbsp lime juice
- 4 tsp. light brown sugar
- 1 cup of fresh baby spinach
- 2 tsp. of avocado oil
- 1 large English cucumber, spiralized
- 1 large carrot, spiralized
- 2 tbsp of unsalted walnuts
- 2 scallions, sliced
How do you make jerk chicken with spiralized veggie salad?
Start off by first heating your grill pan to medium heat and adding in your oil. In a small mixing bowl combine thyme, garlic powder, paprika, cinnamon, salt, and pepper. Lay your chicken out on a cutting board and season each piece evenly with the mixed spices leaving half. Grill your chicken, turning once. After your turn your chicken season the other side with the remaining spices. Cook chicken until an instant-read thermometer inserted into the thickest part of the chicken reads 165°F.
Meanwhile, in a medium sized bowl spiralize your cucumber and carrot. Add in your spinach and walnuts. In a small mixing bowl whisk the lime juice, brown sugar, oil, scallions, and garlic. Pour the dressing in with the veggies and walnuts and toss to combine. Store in fridge until ready to serve. Use tongs to plate the salad!
Jerk Chicken with Spiralized Veggie Salad
Equipment
- spiralizer
- grill pan
- cutting board
- instant-read thermometer
Ingredients
- 1 ½ tsp avocado oil
- 2 tsp thyme
- 1 tbsp garlic powder
- ¼ tsp paprika
- ¼ tsp cinnamon
- ⅛ tsp kosher salt
- ⅛ tsp ground black pepper
- 1½ lbs skinless, boneless chicken breast fat trimmed
- 2 tbsp lime juice
- 4 tsp light brown sugar
- 2 tsp avocado oil
- 1 small garlic clove minced
- 1 large English cucumber spiralized
- 1 large carrot spiralized
- 1 cup fresh baby spinach
- 2 tbsp unsalted walnuts
- 2 scallions sliced
Instructions
- Heat grill pan to medium heat and add in 1½ tsp of oil. In a small mixing bowl, combine thyme, garlic powder, paprika, cinnamon, salt, and pepper. Lay your chicken out on a cutting board and season each piece evenly with the mixed spices, leaving half of the spices for later.
- Grill your chicken on the heated grill pan, turning once. After you turn your chicken, season the other side evenly with the remaining spices.
- Cook chicken until an instant-read thermometer reads 165° when inserted in the thickest part.
- Meanwhile, in a medium sized bowl, spiralize your veggies. Add in your spinach and walnuts. In a small mixing bowl, whisk the lime juice, brown sugar, oil, scallions, and garlic. Pour the dressing in with the mixed veggies and walnuts and toss to combine.
- Store in fridge until your chicken in ready. Plate the chicken then using tongs plate your salad.
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