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Jerk Chicken with Grilled Hasselback Zucchini and Avocado Dipping Sauce

The coolness of the avocado dipping sauce tames the heat of the jerk chicken.

Ingredients

4 Servings

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Quick Tips

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Cooking Tip: You can make this recipe using the oven. Preheat the oven to 400°F. Place the chicken on a foil-lined baking sheet. Bake on the top rack for 35 to 45 minutes, or until the chicken registers 165°F on an instant-read thermometer. Broil for 2 minutes to brown, if desired. Meanwhile, pack the zucchini tightly in a baking dish. Bake on the bottom oven rack for 35 minutes, or until tender. Remove from the oven and sprinkle with the panko mixture. Bake for 5 minutes.

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Keep it Healthy: Using the hasselback cut with a sprinkle of herbs and a drizzle of oil is a way to infuse flavor in a variety of foods, such as potatoes, sweet potatoes, zucchini, and squash.

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Tip: For a spicier dish, use 1 or 2 habanero peppers, which add fruitiness along with a pow of heat, in place of the jalapeños.

Directions

Tip: Click on step to mark as complete.

Nutrition Facts

Calories 335
Total Fat 16.0 g
Saturated Fat 3.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 8.5 g
Cholesterol 79 mg
Sodium 405 mg
Total Carbohydrate 18 g
Dietary Fiber 5 g
Sugars 6 g
Protein 31 g
Dietary Exchanges
1/2 starch, 2 vegetable, 3 lean meat, 1 fat

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