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+ servings
jerk chicken on a white plate with a side of spiralized veggies
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Jerk Chicken with Spiralized Veggie Salad

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

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
  • tsp kosher salt
  • tsp ground black pepper
  • 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.