Grapefruit and Jerk-Grilled Chicken with Arugula Salad

Aly found this Best Life recipe from Bob Greene.
Along with DD Leaa and SIL Jesse, we prepared the recipe this past Thursday night. We all found it to be quite tasty and HEALTHY!

The flavors of the jerk chicken coupled with the twang of the grapefruit was a winner. And the reduced grapefruit/chicken broth/cilantro dressing was a perfect topper.

Unfortunately, Aly wasn't able to be with us :(

Which means I get to make the recipe again :)

Aly enjoys trying healthy recipes with interesting and flavorable tastes. Something tells us she is going to love this one!

INGREDIENTS;

Chicken
4, 6-oz. boneless chicken breasts
Approximately 6 to 8 ounces of your favorite jerk marinade
1 tablespoon minced fresh garlic
Non-stick cooking spray
2 cups no-salt-added chicken broth
Juice of 2 Florida grapefruit
1 tablespoon finely chopped cilantro

SALAD
2 cups arugula
2 tablespoons extra-virgin olive oil
2 Florida grapefruit
2 papaya (peeled, seeded and diced)
Fresh cracked pepper to taste
16 grape tomatoes sliced in half (lengthwise)
4 fresh 1/4-inch pineapple rings

DIRECTIONS;

1. Place chicken breasts and jerk marinade in large zip-top bag, seal and refrigerate for one hour. (We did ours overnight. The recipe called for 1 tbs of marinade but we found that to be way too little marinade).
2. Remove chicken from zip-top bag and place on hot grill. Grill chicken breast until thoroughly cooked, about 15-20 minutes.
3. In a heavy skillet over medium-high heat, sauté garlic with non-stick cooking spray. (Careful not to burn the garlic. Cooks very fast).
4. Add chicken stock and grapefruit juice. Bring to a boil, lower temperature to medium low and reduce to syrup. (This is a lot of liquid BUT it will reduce down. Really. It will).
5. Add cilantro. Stir well and set aside.
6. In a large bowl, combine arugula, olive oil, chopped grapefruit and pepper together. Toss the ingredients to coat arugula. Add tomatoes and papaya.
7. Place one pineapple ring on the center of 4 dinner size plates.
8. Top each ring with one grilled chicken breast.
9. Divide salad into 4 equal parts and place on the grilled chicken breast. Drizzle plates with sauce.

NOTES: Round this meal out with a cup of brown rice, a thick slice of whole grain bread or a large ear of corn.

*Photo courtesy of the Best Life website.