Florida Grapefruit and Jerk-Grilled Chicken With Arugula Salad

Karen in MA (formerly OC)'s Note:

This recipe landed first place in a contest of grapefruit recipes that met the Best Life Diet guidelines. The chef is Matthew Laman, of Hummelstown, PA. Round this meal out with a cup of brown rice, or a thick slice of whole grain bread, or a large ear of corn.

• Total Time: 1 hrs 30 mins
• Prep Time: 1 hrs
• Cook Time: 30 mins

Ingredients:

Servings: 4

CHICKEN

• 24 ounces boneless chicken breasts
• 1 tablespoon Caribbean jerk marinade
• 1 tablespoon garlic, minced
• nonstick cooking spray
• 2 cups no-salt-added chicken broth
• 2 florida grapefruits, juice of
• 1 tablespoon cilantro, finely chopped

SALAD

• 2 cups arugula
• 2 tablespoons extra virgin olive oil
• 2 grapefruits
• 2 papayas (peeled, seeded and diced)
• fresh cracked pepper
• 16 grape tomatoes, sliced in half (lengthwise)
• 4 fresh pineapple rings

Directions:

1. Place chicken breasts and jerk marinade in large zip-top bag, seal and refrigerate for one hour. Remove chicken from zip-top bag and place on hot grill. Grill chicken breast until thoroughly cooked, about 15-20 minutes, or until internal temperature reaches 165 degrees.
2. In a heavy skillet over medium-high heat, sauté garlic with non-stick cooking spray, then add chicken stock and grapefruit juice. Bring to a boil, lower temperature to medium low and reduce to syrup. Add cilantro. Stir well and set aside. In a large bowl, combine arugula, olive oil, chopped grapefruit and pepper together. Toss the ingredients to coat arugula. Add tomatoes and papaya.
3. Place one pineapple ring on the center of 4 dinner size plates. Top each ring with one grilled chicken breast. Divide salad into 4 equal parts and place on the grilled chicken breast. Drizzle plates with sauce.