
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Spicy jerk chicken with gingered peach slaw
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, Spicy, <600 Calories, Protein Plus
2 Servings, 400 Calories/Serving
20 Minutes
Inspired by Caribbean cooking, this jerk chicken gets smoky notes from chipotle chile and a kick from cayenne—paired with a stone fruit slaw to cool things down.
The Heart-Check Certification indicates the recipe meets the American Heart Association®’s nutrition requirements. To remain at or under the maximum 600mg sodium per serving, use no more than ⅛ teaspoon salt to season this recipe. We also recommend using the lower amounts of oil suggested for preparation.
In your bag
- 2 organic peaches or other stone fruit
- 1 organic fennel bulb
- 1-inch piece organic fresh ginger
- 1 organic lime
- 3 ounces organic shredded green or other cabbage
- Chicken options:
- 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
- 2 boneless skinless chicken breasts (about 6 ounces each)
- Sunbasket spicy Jamaican jerk seasoning (chipotle chile powder - granulated garlic - allspice - ground ginger - cayenne - cloves)
- 4 or 5 sprigs organic fresh flat-leaf parsley
Nutrition per serving
Calories 400, Total Fat 18g (23% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 115mg (38% DV), Sodium 440mg (19% DV), Total Carb. 32g (12% DV), Fiber 8g (29% DV), Total Sugars 20g (Incl. 0g Added Sugars, 0% DV), Protein 33g
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Wash produce before use
1
Make the slaw
- Cut the peaches in half and remove the pits; thinly slice the fruit.
- Cut the fennel lengthwise into quarters and cut away the core; cut the quarters lengthwise into enough ¼-inch-thick slices to measure ½ cup [1 cup].
- Grate or peel and finely chop enough ginger to measure 1 teaspoon [2 tsp].
- Juice the lime.
2
Prep and cook the chicken
- Pat the chicken dry with a paper towel. Season with salt, if desired, and pepper and as much jerk seasoning as you like.
While the chicken cooks, prepare the parsley and finish the slaw.
3
Prep the parsley; finish the slaw
- Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
Serve
Kids Can!
- Measure the fennel and ginger.
- Juice the lime.
- Assemble the slaw.
- Strip the parsley leaves.
- Garnish with the parsley.
The Heart-Check Certification applies to original recipes only and does not apply when a protein customization is utilized.