MAX Compliant Wednesdays: Rosanna’s Tropical Jamaican Chicken

Rosanna’s Tropical Jamaican Chicken


For Chicken: 4 chicken cutlets

For Sauce: 2 tbs organic peanut butter (for 2 chicken cutlets, use 1 tbs)
1/3 c. natural pineapple juice
1tsp garlic powder
1 tsp black pepper
1tsp. jerk seasoning
(You can alter the spice amount by preference if you’d like)

1. Stir together the peanut butter, pineapple juice, and spices.
2. When the sauce comes to a nice consistency, brush the peanut sauce onto the chicken cutlets. (the sauce makes enough for about 4, but 1 serving is 2)
3. Cook the chicken cutlets on a hot grill..about 6-7 min per side (depending on the thickness of the chicken)
4. Grill 1c. of pineapple chunks (to garnish the chicken)
5. Boil 9.5 oz of brown rice (If you’d like, you can cook the rice in unsweetened coconut water/milk  to add a tropical flare) and season simply

Cut the chicken cutlets to fit into your 9.5 oz containers=1 protein
9.5 oz of chicken, yields 1tbs peanut butter=1/2 fat
top the chicken with 1c. grilled pineapple chunks=1 fruit
measure 9.5 oz of brown rice= 1 carb

1 serving=1 protein, 1/2 fat, 1 fruit, 1 carb

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