JERK CHICKEN w/ SCALLION COCONUT RICE

Ingredients:

• 5 boneless skinless chicken breasts
• 5 tsp jerk seasoning paste/mix
• 2 tbsp Greek yoghurt
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 400°F (200°C).
2. Add chicken breasts to a large mixing bowl
3. Add jerk seasoning paste, greek yoghurt, and olive oil to the bowl and mix well to combine
4. Place chicken on baking tray lined with parchment paper
5. Once oven is preheated, place chicken inside and bake for 25 min (or until fully cooked – internal temp 165 F)

Ingredients:

• 2 cups raw short grain rice
• 2 cups light coconut milk
• 2 cups stock/water
• 1 bunch green onion
• 1 tbsp olive oil
• Salt to taste

Instructions:

1. Add olive oil to a pot on medium-high heat and allow 2-3 min for oil to heat up
2. Add white part of green onions and sautee for ~2 min
3. Add washed and drained rice and mix well to combine. Season to taste with salt (~2-3 min)
4. Add coconut milk and stock/water and mix well to incorporate
5. Once bubble start forming on the surface, lower the heat to low and cover pot with a lid – simmer for 15 min
6. After 15 min turn the heat off and remove lid, adding green part of the green onions. Fluff rice with a fork and enjoy!