Entire recipe: 253 calories, 3.5g total fat (0.5g sat fat), 633mg sodium, 27g carbs, 4.5g fiber, 14g sugars, 29.5g protein

Freestyle™ SmartPoints® value 1*
SmartPoints® value 4*

How do you make zesty marinated chicken even more appealing? Add grilled pineapple...

Prep: 10 minutes
Marinate: 1 hour
Cook: 10 minutes

3 tbsp. orange juice
1 1/2 tsp. jerk seasoning mix (like the kinds by McCormick)
1/8 tsp. cayenne pepper
4 oz. raw boneless skinless chicken breast, pounded to 1/2-inch thickness
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1 pineapple ring (fresh or previously packed in juice)
4 large (or 2 extra-large) iceberg or butter lettuce leaves
2 tbsp. canned black beans, drained and rinsed
1 tbsp. chopped fresh cilantro

In a sealable container (or sealable plastic bag), combine orange juice, jerk seasoning, and cayenne pepper. Mix thoroughly. Add chicken, and flip to coat. Seal and refrigerate for 1 hour.

Bring a grill pan (or skillet) sprayed with nonstick spray to medium heat. Add chicken, reserving excess marinade. Cook for 4 minutes.

Flip chicken. Lay pineapple on the pan. Add onion, bell pepper, and excess marinade. Stirring veggies occasionally, cook for 2 minutes.

Flip pineapple. Stirring veggies occasionally, cook for about 2 more minutes, until chicken is cooked through, veggies are soft, and marinade has been absorbed.

Stack two large lettuce leaves, and place chicken in the center (or stack two extra-large leaves, and place chicken over one half). Top with pineapple, veggies, beans, and cilantro. Finish with remaining two large lettuce leaves (or wrap the extra-large leaves around the filling).


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