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1
In a resealable plastic freezer bag, combine the marinade and 1 tablespoon of the jerk seasoning.
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2
Add the chicken to the bag, moving it around to coat it completely.
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3
Seal the bag and marinate the chicken for at least 30 minutes at room temperature or overnight in the refrigerator.
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4
Preheat a grill or grill pan over high heat.
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5
Remove the chicken from the marinade, reserving the marinade.
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6
Season the chicken with salt and pepper.
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7
Grill the chicken until it is charred and just cooked through, about 4 minutes per side.
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8
Transfer the chicken to a platter; cover it with foil to keep the chicken warm.
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9
While the chicken is cooking, heat a large cast-iron skillet over medium-high heat.
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10
When the skillet is hot, spray it with cooking spray, and add the scallions, asparagus, and cauliflower.
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11
Season the vegetables with salt to taste.
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12
Cover, and saute for 2 minutes, shaking the skillet occasionally.
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13
Add the reserved marinade to the vegetables.
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14
Cover, and cook, stirring occasionally, until the vegetables are tender, about 7 minutes.
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15
Stir the cilantro into the vegetables.
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16
Shred the chicken, and serve it on a bed of the vegetables.
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17
Fat: 36.8g (before), 1.5g (after)
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18
Calories: 742.1 (before), 205 (after)
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19
Protein: 29g
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20
Carbohydrates: 16g
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21
Cholesterol: 66mg
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22
Fiber: 3g
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23
Sodium: 1,444mg
