4 (6oz.) boneless chicken breasts
1 tablespoon jerk marinade
1 tbsp. minced garlic
Non-stick cooking spray
2 cups no-sodium chicken broth
Juice of 2 Florida grapefruit (about 16 oz. of juice)
1 tbsp. cilantro finely chopped
2 cups arugula
2 tbsp. extra virgin olive oil
2 Florida grapefruit (peeled, segmented and coarsely chopped)
2 papaya (peeled, seeded and diced)
Fresh cracked black pepper, to taste
16 grape tomatoes sliced in half (lengthwise)
4 fresh 1/4 inch pineapple rings
Place chicken breasts and jerk marinade in large zip-top bag, seal and refrigerate for one hour. Remove chicken from zip-top bag and place on hot grill. Grill chicken breast until thoroughly cooked, about 15-20 minutes, or until internal temperature reaches 165 degrees.
In a heavy skillet over medium-high heat, sauté garlic with non-stick cooking spray, then add chicken stock and 100% grapefruit juice. Bring to a boil, lower temperature to medium low and reduce to syrup. Add cilantro. Stir well and set aside. In a large bowl, combine arugula, olive oil, chopped grapefruit and pepper together. Toss the ingredients to coat arugula. Add tomatoes and papaya.
Place one pineapple ring on the center of 4 dinner size plates. Top each ring with one grilled chicken breast. Divide salad into 4 equal parts and place on the grilled chicken breast. Drizzle plates with sauce.
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