AuthorSunshineFitCategoryDifficultyAdvanced

Yields1 Serving
Prep Time30 minsCook Time20 minsTotal Time50 mins

 1 ½ lbs Boneless, skinless chicken breasts
 1 tbsp Jerk seasoning
 1 tbsp Honey
 2 tbsp Olive oil
 Coconut rice, black beans, and avocado, for serving
Mango-Nectarine Salsa
 2 Ripe nectarines, thinly sliced
 1 Ripe mango, diced
 1 Fresno or jalapeño pepper, seeded and chopped
 ½ Lime - Juice
 ½ Lemon - Juice
 ¼ cup Fresh cilantro or basil chopped
Chile Lime Butter
 4 tbsp Butter, melted
 1 Fresno chile pepper, sliced
 1 Lime - Zest
 1 tbsp Honey

1

PREHEAT an outdoor grill or grill pan on the stove to medium heat. Oil the grates.

2

IN a ziplock bag, combine the chicken, jerk seasoning, honey, olive oil, and a pinch each of salt and pepper. Toss to combine. Grill the chicken for 5-8 minutes per side or until the chicken is cooked through. Remove from the grill.

3

MAKE the salsa. In a medium bowl, combine the nectarines, mango, jalapeño, lime juice, lemon juice, and cilantro. Toss to combine.

4

DIVIDE the rice among bowls. Add the beans, avocado, salsa, and chicken. Drizzle the chicken with chile lime butter. Enjoy!

Chile Lime Butter
5

STIR together the melted butter, chiles, lime zest, and honey. Drizzle over the warm chicken.

6

*Also great over a salad or bed of black beans.

Ingredients

 1 ½ lbs Boneless, skinless chicken breasts
 1 tbsp Jerk seasoning
 1 tbsp Honey
 2 tbsp Olive oil
 Coconut rice, black beans, and avocado, for serving
Mango-Nectarine Salsa
 2 Ripe nectarines, thinly sliced
 1 Ripe mango, diced
 1 Fresno or jalapeño pepper, seeded and chopped
 ½ Lime - Juice
 ½ Lemon - Juice
 ¼ cup Fresh cilantro or basil chopped
Chile Lime Butter
 4 tbsp Butter, melted
 1 Fresno chile pepper, sliced
 1 Lime - Zest
 1 tbsp Honey

Directions

1

PREHEAT an outdoor grill or grill pan on the stove to medium heat. Oil the grates.

2

IN a ziplock bag, combine the chicken, jerk seasoning, honey, olive oil, and a pinch each of salt and pepper. Toss to combine. Grill the chicken for 5-8 minutes per side or until the chicken is cooked through. Remove from the grill.

3

MAKE the salsa. In a medium bowl, combine the nectarines, mango, jalapeño, lime juice, lemon juice, and cilantro. Toss to combine.

4

DIVIDE the rice among bowls. Add the beans, avocado, salsa, and chicken. Drizzle the chicken with chile lime butter. Enjoy!

Chile Lime Butter
5

STIR together the melted butter, chiles, lime zest, and honey. Drizzle over the warm chicken.

6

*Also great over a salad or bed of black beans.

Grilled Jerk Chicken with Mango Nectarine Salsa