Description
A recipe for Florida Grapefruit and Jerk-Grilled Chicken With Arugula Salad

Ingredients

• Chicken:
  
• 4 6-ounce boneless chicken breasts
  
• 1 tablespoon jerk marinade
  
• Sauce:
  
• 1 tablespoon minced garlic
  
• 2 cups no-sodium chicken broth
  
• Juice of 2 Florida grapefruits (about 16 ounces)
  
• 1 tablespoon finely chopped cilantro
  
• Salad:
  
• 2 cups arugula
  
• 2 tablespoons extra-virgin olive oil
  
• 2 Florida grapefruit, peeled, segmented and coarsely chopped
  
• 2 papayas, peeled, seeded and diced
  
• Fresh cracked black pepper to taste
  
• 16 grape tomatoes sliced in half lengthwise
  
• 4 1/4-inch fresh pineapple rings

Preparation
Prep time: 1 hour | Cook time: 30 minutes

Place chicken and jerk marinade in large, zipper-top bag; seal and refrigerate one hour. Remove chicken from bag and place on hot grill. Grill chicken until thoroughly cooked, about 15 to 20 minutes, or until internal temperature reaches 165°F.

In heavy skillet over medium-high heat, sauté garlic with non-stick cooking spray, then add chicken stock and grapefruit juice. Bring to a boil, lower temperature to medium-low and reduce to syrup. Add cilantro. Stir well and set aside. In large bowl, combine arugula, olive oil, chopped grapefruit and pepper. Toss to coat; add tomatoes and papaya.

Place one pineapple ring on each center of 4 dinner plates. Top each ring with one grilled chicken breast. Divide salad into 4 equal parts; place on grilled chicken. Drizzle plates with sauce.

By Chef Matthew Laman, Sodexho USA in Hummelstown, Pa.

Nutrition
Nutrients per serving: 414 calories (21% calories from fat); 39g protein; 45g carbohydrates; 6g fiber; 10g total fat (1.7g saturated, 5.8g monounsaturated, 1.5g polyunsaturated); 142mg sodium, vitamin A 70% DV, vitamin C 339% DV, calcium 12% DV, iron 14% DV

Analysis from NutritionData.

Serves
Makes: 4 servings

Variations
no information available