Jamaican Brown Stew Chicken

Yield: 4 servings

Per Serving: 1 Leaner, 3 Green, 3 Condiments, 1 Healthy fat.

Total Time: 30 minutes

Prep Time: 20 minutes

Ingredients

• 2 lbs. boneless skinless chicken breast, cubed

• ½ cup scallions, sliced, white parts and green parts separated

• 4 tsp olive oil, divided

• 2 tsp Jerk seasoning

• 2 tbsp onion, diced

• 1 cup collard greens, chopped

• 1 cup kabocha squash, cubed

• 1 cup canned diced tomatoes

• 1 cup chicken stock

• 2 packets calorie free sweetener

• 1 cup baby bell peppers, halved

• 2 cups cooked cauliflower rice

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Directions

1. In a resealable bag, combine the chicken breast, white parts of the scallions, 2 teaspoons of olive oil, and the jerk seasoning. Toss to coat well. Marinate for at least 20 minutes or up to 6 hours, if you have time.

2. When ready to cook, heat a heavy bottomed skillet or Dutch oven over medium high heat. Add 1 teaspoon of the olive oil. Add the chicken and sauté for 3 to 4 minutes until browned but not cooked through. Remove to a plate and set aside.

3. In the same pan heat the remaining 1 teaspoon olive oil. Add the onion and sauté for 1 minute until translucent. Add collard greens and kabocha squash and sauté for 1 to 2 minutes. Add the diced tomatoes, chicken stock and sweetener. Cover and bring to a boil. Reduce the heat to medium low and simmer 15 minutes.

4. Add back the chicken and the baby bell peppers. Cover and continue to simmer for another 5 to 7 minutes until vegetables are tender and the chicken is cooked through.

5. Divide into equal portions and serve over cauliflower rice.

Nutrition Per Serving: 400 calories, 10g fat, 13g carbohydrate, 4g fiber, 64g protein