Caribbean Jerk Chicken

If you ask Richard what his favorite spice is,
he will tell you Caribbean Jerk.

Since I started making this recipe,
it has quickly become his favorite.

The best part is,
between you and me,
that it is adapted from a healthy Special K recipe!

Shhhhh.....

CARIBBEAN JERK CHICKEN

1 tsp extra-virgin olive oil
4 boneless skinless chicken breasts
2 T Caribbean Jerk seasoning
1 - 14.5 oz can fire-roasted tomatoes with liquid
1 - 15.5 oz can black beans, drained and rinsed
1 cup chicken broth
3-4 sliced green onions {for garnishing}
3-4 sweet potatoes
1/2 tsp salt
1/4 cup butter

Bring a large pot of water to a boil.
Add the salt.
Scrub and peel your sweet potatoes.
Cut into chunks and place in boiling water.
Boil until tender and easily poked with a fork.
Drain.
Mash the potatoes with the butter.

-Meanwhile-

Drizzle oil onto a warm skillet on your stovetop.
Place chicken breasts on the skillet.
Sprinkle the 2T of the Caribbean Jerk onto your chicken generously.
(I don't actually measure just sprinkle it on, the more the better.)
Cook for about 8-9 minutes on one side and turn.
Cook for about 8-9 more minutes.
Pour tomatoes, beans, and chicken broth into the skillet and bring to a boil.
Simmer for at least 5 minutes, or until the chicken is completely cooked through,
and about 1/2 the liquid has evaporated from the skillet.

Serve with the mashed sweet potatoes on the bottom,
a chicken breast in the middle,
lots of the bean and tomato mixture on top,
and sprinkled with green onions for an extra flavor boost.

It is also great with rice or quinoa.
If you don't like sweet potatoes.

It's lean.
It's delicious.
It's fast.

Everyone in my family loves this.
Try it!

{Sorry I don't have a picture, but if you click on the Special K link, they do.}