Caribbean Jerk Chicken
Black Beans and Brown Rice
Ingredients
- ½ Tbsp cornstarch
- 1 Tbsp water
- 1 Tbsp gluten-free soy sauce
- 1 (4-oz) container pineapple chunks
- ¾ lb chicken tenderloins
- 1½ tsp gluten-free Caribbean Jerk seasoning (such as McCormick Perfect PInch)
- 1 Tbsp olive oil
- ½ (12-oz) pkg sliced bell pepper and onion medley
Instructions
- Stir together cornstarch, water, soy sauce, and 1 Tbsp pineapple juice from container.
- Sprinkle chicken with seasoning. Cook chicken in hot oil in a large nonstick skillet over medium-high heat 4 minutes per side. Remove chicken from skillet, and add bell pepper mixture to drippings.
- Sauté 6 minutes or until vegetables are tender; add pineapple, and cook 2 minutes or until thoroughly heated.
- Return chicken to skillet, and add cornstarch mixture; cook 2 minutes or until sauce is thickened.
Side Dish Ingredients
- 1 cup instant brown rice
- 1 clove garlic, minced
- 1½ tsp olive oil
- 1 (15.5-oz) can black beans, drained and rinsed
- ¼ cup gluten-free chicken broth
- 2 Tbsp chopped fresh cilantro
Side Dish Instructions
- Cook rice according to package directions.
- Meanwhile, sauté garlic in hot oil in a saucepan over medium heat 1 minute or until tender; add beans and broth. Simmer 10 minutes or until bubbly. Serve over rice, and sprinkle with cilantro.
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