Jerk Chicken with Caribbean Sweet Potato & Black Bean Salad

 Recipe recommended by a Structure House dietician

Jerk Chicken

Ingredients:
¼ lime juice
1 teaspoon ground thyme
1 teaspoon lemon peel
1 teaspoon cinnamon
1 tablespoon allspice
½ teaspoon ground nutmeg
1 tablespoon brown sugar
1 ½ teaspoons minced garlic
1 tablespoon jalapeno peppers, chopped
½ cup onions, chopped
2 tablespoons olive oil
6 5.5-ounce chicken breasts
1 teaspoon black pepper
Cooking spray

Procedure:
1.Combine first 11 ingredients in a blender; process until well blended. Pour mixture into a large heavy-duty zip-top plastic bag; add onions and chicken. Seal bag; marinate in refrigerator 1 to 2 hours, turning bag occasionally.
2.Prepare grill.
3.Remove chicken from bag; discard marinade. Place chicken on grill rack coated ith cooking spray. Grill chicken, covered, 5 minutes on each side or until done.

Yield: 6 servings
Calories 254
Protein 39.6g
Carbs 6.3g
Fiber 1.3g
Fat 7g
Sodium 136.4
Exchanges: 4VLmeats

Caribbean Sweet Potato and Black Bean Salad

Ingredients:
1 cup sweet potato, cubed
Dash black pepper
¼ cup mango chutney
1 garlic clove, minced
2 tablespoons lime juice
¼ c sliced green onions
2 teaspoons olive oil
1 ¾ cups black beans
1/8 teaspoon Dijon mustard
6 cups torn spinach

Procedure:
1.Steam sweet potato, covered, 5 minutes or until tender, and cool.
2.Combine chutney and next six ingredients (chutney through garlic) in a large bowl; stir well with a whisk. Add sweet potato, onions, and beans; stir well to coat.
3.Place 1 cup spinach on each of 3 plates; top with ½ c bean mixture.

Yield: 6 ½ servings
Calories 129
Protein 4.5g
Carbs 24g
Fiber 6.2g
Fat 1.9g
Sodium 198mg
Exchanges:1 ½ starches