- 4 Large Chicken Breasts
- Caribbean Jerk Marinade
- Dry Jerk Seasoning
- Fresh Garlic
- Black Beans (rinsed and dried)
- Bell Peppers – yellow, red, or orange bell pepper (or all)
- Green onions
- Purple onions
- Limes 2-3
- Vinegar – Balsamic, Rice Wine, Red Wine (any will do)
Grill chicken, top with Salsa and serve.
I like to serve this on a bed of baby spinach with balsamic drizzle and a side saffron rice or serve it with Coconut Mashed Sweet Potatoes (view the recipe here under side-dishes).