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Jerk Chicken

1/2 Scotch bonnet chile
2 cloves garlic, minced
3/4 cup finely chopped green onions
1 tsp allspice
1/4 tsp black pepper
1/2 tsp salt
4 boneless, skinless chicken breasts (4 oz each)
1 Tbsp canola oil
8 cups mesculin
1 cup shredded carrots
3 Tbsp fresh lime juice

1. FInely mince chile (wear gloves when handling).
2. Combine chile with garlic, onions, allspice, pepper and salt.
3. Rub mixture on both sides of chicken.
4. Heat oil in large skillet on medium-high heat.
5. Cook chicken until no linger pink in center, about 4 minutes per side.
6. Toss together mesclun, carrots and lime juice.
7. Top greens with chicken.

Servings: 4
Calories: 195
Fat: 5g
Carbohydrates: 9g
Fiber: 3g
Protein: 28g

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Sharon Richter, RD
200 W 57th St
New York, NY 10019
Phone: 212.977.7779

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