This easy to make chicken has a spicy kick, with a sweet and tangy orange sauce that's sure to be a crowd pleaser.
|4||Bonesless skinless chicken breasts pounded to 3/4inch thick|
|3 cups||low sodium chicken broth|
|6 tbsp||olive oil|
|freshly ground pepper and sea salt|
|1.5 lbs||carrots, cut into 1/4 inch rounds|
|1.5 cups||vidalia onion diced|
|1 1/2 cups||orange juice|
|4 tbsp||unsalted butter|
|1||peeled orange segmented|
|3/4 cup||carribean jerk marinade|
|3 tsp||hot pepper sauce|
|2 tsp||sherry vinegar|
|1||shallot thinly sliced|
|3 oz||baby kale salad mix|
Place chicken in a Ziploc bag or air tight container with the carribean jerk marinade plus 1 tsp of the hot pepper sauce, and marinate in refrigerator for 30 minutes.
Bring broth to a boil in a pot over medium-high heat. Add carrots; cook until tender, 15-20 minutes. Drain. Heat 3 tbsp. of oil in a pan over high heat. Add onions; cook until soft, 4-5 minutes. Add carrots to the onions and cook for 6-8 minutes. Puree in a food processor with a tbsp. of oil. Season with salt and pepper to taste. Keep warm.
Heat orange juice in a pot over medium-high heat. Cook until reduced by half, 12 mins. Whisk in butter;season with salt and pepper. Add orange segments; set sauce aside.
Remove chicken from Ziploc bag and discard remaining marinade;
Heat BBQ grill to medium-high heat, and cook chicken until cooked through 8-10 mins per side.
In a bowl; whisk together remaining oil, hot pepper sauce and sherry vinegar. Add baby kale salad and shallots and toss to coat.
Divide carrot purree between 4 plates, add the greens and finally slice the chicken on a diagonal and lay across the top. Drizzle with the orange sauce.
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