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    Home / Dinners / Jerk Chicken with Spiralized Veggie Salad

    Jerk Chicken with Spiralized Veggie Salad

    Published: Apr 7, 2021 Modified: Mar 3, 2022 by Jillian This post may contain affiliate link. This blog generates income via ads

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    jerk chicken on a white plate with a side of spiralized veggies

    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 -

    Cuisinart Non-stick 11 Inch Square Grill Pan

    Ingredients to make the jerk chicken

    a plate of jerk chicken in a fanned out position

    To make the jerk chicken you will need the following ingredients.

    1. 1½ tsp avocado oil
    2. 2 tsp thyme
    3. 1 tbsp garlic powder
    4. ¼ tsp paprika
    5. ¼ tsp cinnamon
    6. ¹⁄8 tsp kosher salt
    7. ¹⁄8 tsp ground black pepper
    8. 1½ pounds boneless, skinless chicken breast, fat trimmed

    Ingredients to make the spiralized veggies

    close up of spiralized zucchini and carrots mixed with spinach and walnuts

    You will need the following ingredients.

    1. 1 small garlic clove, minced
    2. 2 tbsp lime juice
    3. 4 tsp. light brown sugar
    4. 1 cup of fresh baby spinach
    5. 2 tsp. of avocado oil
    6. 1 large English cucumber, spiralized
    7. 1 large carrot, spiralized
    8. 2 tbsp of unsalted walnuts
    9. 2 scallions, sliced

    How to make this meal

    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 on a white plate with a side of spiralized veggies

    Jerk Chicken with Spiralized Veggie Salad

    A juicy flavorful chicken dish with a side of crispy veggies that would brighten anyone's day!
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    Course: dinner
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 20 minutes minutes
    Servings: 4 people
    Author: Jillian Schneider

    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.

    Notes

    How can my kids help?  Teach your kids how to use your veggie spiralizer.  Have them pour and mix in your spices. 
    Tried this Recipe? Pin it for Later!Mention @JilliansHealthfulEats or tag #jillianshealthfuleats!
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