Easy Jerk Chicken Recipe with Pasta (Gluten & Dairy Free)

🧂 Ingredients

• 1 lb. Chicken Breast

  thinly sliced and pounded to ¼” thickness
• 2 Tbsp. Jerk Seasoning

  see above for the seasoning I used
• 1.5 Tbsp. Avocado Oil
• 2-3 Tbsp. Broth or Water

  as needed
• 1 small Onion

  sliced (about ½ cup)
• 1 Red Bell Pepper

  sliced
• 1 Yellow Bell Pepper

  sliced
• 1 Green Bell Pepper

  sliced
• ⅔ cup sliced Celery
• 1-2 Tbsp. Jerk Seasoning

  to taste
• ⅔ cup Cherry Tomatoes

  sliced in half
• 1 cup canned Coconut Milk
• ¼-⅓ cup Chicken Broth
• 10 oz. Chickpea Pasta
• 1.5 cups Baby Spinach
• 3 Tbsp. sliced Green Onion
• Fresh Parsley or Cilantro

  to garnish

Instructions

• 1 Rub the 2 tablespoons of jerk seasoning all over your chicken breasts (add ½
  teaspoon of salt to the seasoning blend if your blend is salt-free).
• 2 Heat the avocado oil in a stainless steel pan over medium heat. Once hot, add
  the chicken to the pan. Allow to cook for 5 minutes on each side, or until the
  internal temperature of the chicken reaches at least 165 degrees Fahrenheit. If
  the bottom of the pan begins to burn, add broth or water 1 tablespoon at a time.
  Remove the chicken from the pan.
• 3 While the chicken is cooking, bring a pot of salted water to a boil and prepare
  your pasta according to the package instructions. When the pasta is al dente,
  strain the pasta and set it aside.
• 4 Add the onion and sliced peppers to the pan and saute to bring up any browned
  bits from the bottom of the pan. Saute for 2-3 minutes, then add the celery.
  Saute until the veggies are tender. Add the rest of the jerk seasoning, half of
  the tomatoes, coconut milk and broth. Stir together until the coconut milk
  begins to bubble. Add the pasta and spinach to the pan and stir together.
• 5 Slice or dice the chicken and add it to the pan. Gently mix the pasta together
  until the chicken is warmed and the spinach has wilted. Add the remaining
  tomatoes to the pan and season with more jerk seasoning or salt to taste.
  Garnish with sliced green onion and parsley or cilantro and serve.

Nutrition Info