4 large chicken halves; about 2 lbs
4 green onions (scallions), thinly sliced
3 garlic cloves, crushed
3 jalapeno chiles, stemmed, seeded and minced
Juice of 2 limes, 3-4 tablespoons
Juice of 1 orange, about 1/3rd cup
2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme
3 tablespoons olive oil
Freshly ground black pepper
½ teaspoon ground cayenne
½ teaspoon ground cinnamon
1/4th teaspoon ground allspice
1 red bell pepper, diced
1 small red onion, diced
One 15-ounce can black beans, rinsed and drained
½ cup low-sodium chicken broth
Kosher salt

Directions

1. Loosen the skin on the chicken breast but do not remove.  Place the green onions, 2 of the garlic cloves, 2 of the jalapenos, the juice of the 1 limes, orange juice, thyme, 2 tablespoons of the olive oil, , pepper, cayenne, cinnamon, and allspice in a food processor and combine. Pour jerk chicken marinade over the chicken in a deep bowl or plastic bag for 4 to 24 hours.
2. Day of preparation. Preheat oven to 425F. Drain chicken; arrange the pieces on a baking sheet and roast for 30-45 minutes, until the juices run clear when pierced with the tip of a knife or an instant-read thermometer registered 160F.
3. Heat 1 tablespoon of olive oil in a medium skillet over medium-high heat and sauté the remaining jalapeno and garlic clove, along with the red pepper and onion until lightly browned and softened, about 5minutes.
4. Stir in the beans, the remaining lime juice, the chicken broth, slightly mashing the vegetables together. Reduce the heat and simmer for 15 minutes. Season with salt and pepper.
5. When chicken is cool enough to handle, remove the skin and bones and cut into thick slices.  To serve, spoon some of the back beans and red pepper sauté on a plate and arrange the chicken slices on top.

Preparing Healthy Starches

Add these healthy starches to your high protein entrees

Dijon Mushroom Potatoes

Mushrooms - 1/2 lb (sliced)
Carrot - 1 (grated)
Onion - 1 (chopped)
Green bell pepper - 1 (chopped)
Soup stock - 1/2 cup
Dark soy sauce - 1 tbsp
Dijon mustard - 1 tbsp
Corn starch - 1 tbsp
Black pepper - a pinch
Saute the vegetables in the stock until they're soft.
Add in the soy sauce, dijon mustard, corn starch, and black pepper.
Mix well until the sauce is thickened.