Grapefruit and Jerk-Grilled Chicken with Arugula Salad Recipe! -------------------------------------------------------------------- Ingredients: 4-6oz boneless chicken breasts 1tbsp jerk marinade 1tbsp minced garlic Non-Stick cooking spray 2 cups low sodium chicken broth Juice of 2 grapefruit 1tbsp finely chopped cilantro Salad 2 cups arugula 2tbsp extra-virgin olive oil 2 grapefruit 2 papaya (peeled, seeded and diced) Fresh cracked pepper to taste 16 grape tomatoes sliced in half (lengthwise) 4 fresh ¼-inch pineapple rings DIRECTIONS 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. 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. 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. Serve with a cup of brown rice.