#seasoninggalore

[sazonera-blog]

Nothing better than some carribean inspired spice in yo life! My dinner was on point: Jerk Chicken Breasts with Garlic sautéed asparagus. I’ve tried to do my own personal challenge of how many combinations of seasoning styles I could do for every batch of chicken breasts I make. Why you ask? I’ve taken part of a fitness challenge that literally screams: PUMP protein and low/to no sugar veggies in your meals. To say it’s not challenging would be a lie! Plus I’m not a fan of consuming meat & dairy every day- but I have #s to meet- so the plant based protein sources weren’t “high enough” to win the protein race. Either way, the jerk seasoning I found was inspired from the website attached. But as my Dominican foremothers (aka anyone linked to the Afro Diaspora or just from family backgrounds that people LOVE to cook) would do, we barely measure anything, the taste dictates the seasoning story.

A few points for this meal once chicken unthaws: 1)ALWAYS clean the meat with fresh lime or lemon and salt (non-negotiable).

2) Let the chicken marinate in the seasoning for a few hours(incorporate an oil so the dry seasoning STICKS to the meat).

3) I personally like using grape seed or avocado oil for cooking at high temps (for the sake of my fitness challenge I’ve been using oil sprays)

For the asaparagus it’s pretty self explanatory:

1) cut off the bottom ends and make sure to wash thoroughly

2) cut up your garlic into small pieces (or grate it), I also added a small amount of low sodium soy sauce

3) While cooking asaparagus, add sale & pepper to your liking. I add garlic powder to basically anything, so that’s my extra for this one.

Hope you enjoy!