jamaican

Jerk Chicken Livers with Roasted Breadfruit and Cucumber Tomato Salad

This roasted dish pairs chicken livers, trimmed with breadfruit, peeled and cubed, cucumber, diced and tomato, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

medium

Balanced Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

35 g Protein

86 g Carbohydrates

25 g Fat

18 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

170g chicken livers, trimmed 202 kcal
250g breadfruit, peeled and cubed 258 kcal
120g cucumber, diced 18 kcal
120g tomato, diced 22 kcal
20g scallions, thinly sliced 7 kcal
8g jamaican jerk seasoning (dry blend) 24 kcal
15g lime juice 5 kcal
15g olive oil 133 kcal

Cooking instructions

breadfruitolive oil
Heat oven to 425F. Toss breadfruit cubes with 1 tsp oil and a pinch of salt. Roast 18-22 minutes, turning once, until browned and tender.
chicken liversjamaican jerk seasoning (dry blend)lime juice
Meanwhile, pat chicken livers dry. Toss with jerk seasoning and lime juice.
chicken liversolive oil
Heat remaining 2 tsp oil in a skillet over medium-high heat. Sear livers 2 minutes per side until browned; reduce heat to medium and cook 2-3 minutes more until just cooked through.
chicken liversscallions
Off heat, sprinkle scallions over the livers and rest 2 minutes.
cucumbertomatolime juice
In a bowl, mix cucumber and tomato with a pinch of salt and any pan juices you like.
chicken liversbreadfruitjamaican jerk seasoning (dry blend)
Serve jerk livers with roasted breadfruit and the fresh salad.