Coconut Jerk Chicken recipe – Time To Add Spice To Your Meals

Add Spice To Your Meals For Help With Flavor And Weight Loss

When is the last time you tried to add spice to your meals? I don’t, I love spicy food! Not only does it taste great but it keeps you full longer. When you eat spicy food you drink a lot of water and nothing makes you feel fuller longer than water. The best thing about drinking a lot of water is zero calories. That’s why I always recommend eating as much spicy food as your body will allow. You definitely don’t want to make yourself sick or give yourself heartburn. This is why I recommend starting slow if you’re not used to spicy food. Use mild hot sauce or salsa and work your way up. Keep the water by your side when eating. Here’s a paleo friendly Coconut Jerk Chicken recipe you’ll enjoy – don’t forget the water!

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Ingredients

2 tablespoons olive oil
2 teaspoons curry powder
2 teaspoons dry Caribbean jerk seasoning
2 teaspoons chicken bouillon granules
1 teaspoon fresh minced garlic
2 pounds skinless, boneless chicken breast halves – cut into 1/2 inch cubes
1 cup peeled, seeded, and diced butternut squash
8 ounces button mushrooms, sliced
1 bunch green onions, cut into 1/4-inch pieces
1 (13.5 ounces) can coconut milk
1 (28 ounces) can whole peeled tomatoes, chopped, juice reserved
1/2 cup tomato juice
1 tablespoon pure maple syrup

Directions

Heat the olive oil in a skillet over medium-high heat. Stir in the curry powder, jerk seasoning, bouillon granules, onions, and garlic. Stir and cook for 2 minutes.
Reduce heat to medium, add the chicken, and continue to stir and cook 6 to 8 minutes more. Stir in the squash and mushrooms. Reserve 1 tablespoon green onions for garnish, and stir in the remaining amount. Continue to stir and cook 2 minutes more. Pour in the coconut milk, tomatoes, 1/2 cup reserved tomato juice, and sugar. Reduce heat to low, and simmer for 35 to 40 minutes, stirring occasionally. Serve, using 1 tablespoon green onions for garnish.

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