Florida Grapefruit And Jerk-grilled Chicken With Arugula Salad

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 4
• 24 ounces boneless chicken breasts
• 1 tablespoon caribbean jerk marinade
• 1 tablespoon garlic, minced
• nonstick cooking spray
• 2 cups no-salt-added chicken broth
• 2 florida grapefruits, juice of
• 1 tablespoon cilantro, finely chopped
• 2 cups arugula
• 2 tablespoons extra virgin olive oil
• 2 grapefruits
• 2 papayas (peeled, seeded and diced)
• fresh cracked pepper
• 16 grape tomatoes, sliced in half (lengthwise)
• 4 fresh pineapple rings

Recipe

• 1 place chicken breasts and jerk marinade in large zip-top bag, seal and refrigerate for one hour. remove chicken from zip-top bag and place on hot grill. grill chicken breast until thoroughly cooked, about 15-20 minutes, or until internal temperature reaches 165 degrees.
• 2 in a heavy skillet over medium-high heat, sauté garlic with non-stick cooking spray, then add chicken stock and grapefruit juice. bring to a boil, lower temperature to medium low and reduce to syrup. add cilantro. stir well and set aside. in a large bowl, combine arugula, olive oil, chopped grapefruit and pepper together. toss the ingredients to coat arugula. add tomatoes and papaya.
• 3 place one pineapple ring on the center of 4 dinner size plates. top each ring with one grilled chicken breast. divide salad into 4 equal parts and place on the grilled chicken breast. drizzle plates with sauce.