Caribbean Jerk Chicken with Cilantro Lime Coleslaw – Keto Friendly Dinner Recipe
Discover this tantalizing, keto-friendly Caribbean Jerk Chicken recipe with a refreshing side of Cilantro Lime Coleslaw. With its perfect blend of spices and flavors, this dish is the ultimate low-carb dinner option that will transport you straight to the tropics.
Allergens
None
Ingredients
- 2 large chicken breasts, boneless and skinless 1 cup mayo 2 tbsp lime juice 1/4 cup chopped fresh cilantro 1/2 small purple cabbage, shredded 1/2 small red onion, thinly sliced 1/2 tsp salt 1/4 tsp black pepper 2 tbsp coconut oil 3 tbsp jerk seasoning
Instructions
- Prepare the Caribbean Jerk Chicken by combining chicken breasts, jerk seasoning, salt, and pepper in a large bowl. Mix well to ensure the chicken is evenly coated with the spices. Set aside for at least 20 minutes to marinate.
- While the chicken is marinating, prepare the Cilantro Lime Coleslaw by combining mayo, lime juice, cilantro, shredded cabbage, and sliced red onion in a separate bowl. Mix well and refrigerate until ready to serve.
- Preheat a non stick skillet or grill pan over medium high heat. Add coconut oil to the pan. Once the oil is melted and shimmering, add the marinated chicken breasts and cook for 6 7 minutes per side, or until cooked through and golden brown.
- Remove the chicken from the skillet or grill and let it rest for a few minutes before slicing. Serve each slice of chicken alongside a generous portion of Cilantro Lime Coleslaw.
Chef’s Insight
The secret to a great jerk seasoning is a balance of spices like allspice, cinnamon, and nutmeg, which give the dish its unique flavor profile. Don't be afraid to experiment with different levels of heat by adjusting the amount of cayenne pepper in the recipe.
Notes
Be sure to use freshly ground jerk seasoning for the best flavor.