Contents of your meal kit:
chicken
jerk marinade
radish
carrots
coconut oil
lime
orange vinaigrette base
garden greens
Equipment needed: mixing bowl, outdoor grill (see note) microwave-safe bowl, salad bowl
Finishing steps:
- In a mixing bowl combine chicken with jerk marinade and a drizzle of oil. Season with salt & pepper, set aside.
- Preheat grill to med-high heat.
- Cut radishes in half. Transfer coconut oil to a microwave-safe bowl and heat in 15-second intervals to liquefy. Toss carrots & radishes with half the oil, season with salt & pepper. Squeeze the lime into the other half of the oil, and, if you’d like, also add the zest. Set aside.
- Once grill is heated, cook the carrots and radishes 7-10 minutes. If you’re worried about the veggies falling through the grates of your grill, place them on a piece of foil. On the other half of the grill, cook chicken 5-7 minutes per side. When chicken is done, transfer from grill to plate and tent with foil.
- Pour vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. If this looks like too much dressing, remove some before adding the greens. Toss gently and season with salt & pepper to taste.
- Toss the carrots & radishes with coconut-lime mixture, and enjoy alongside the chicken and salad.
Notes: A grill pan, skillet, or your oven’s broiler can be used instead of an outdoor grill. Cooking times may vary.