1 breast of baked jamaican jerk chicken breast (Paleo version) contains 514 Calories. The macronutrient breakdown is 1% carbs, 50% fat, and 49% protein. This is a good source of protein (108% of your Daily Value), potassium (14% of your Daily Value), and vitamin b6 (118% of your Daily Value).
- Makes
- 4 breast
- Prep Time
- 5 minutes
- Cook Time
- 50 minutes
Ingredients
Directions
- Preheat oven to 400 degrees Fahrenheit. Spray a shallow baking dish with non-stick cooking spray.
- Thaw/defrost chicken if frozen, rinse under cool running water. Pat dry with paper towels. Place chicken in dish.
- Brush the jerk marinade over the chicken.
- Bake for 50-60 minutes or until cooked through.
- Be careful not to overcook it, as this makes the chicken tough. Remove from oven and eat.
Nutrition Facts
For 1 breast of baked jamaican jerk chicken breast (340g)
| Nutrient | Value | %DV |
|---|---|---|
| Calories | 514 | |
| Fats | 28g | 35% |
| Saturated fats | 8g | 39% |
| Trans fats | 0.3g | |
| Cholesterol | 186mg | 62% |
| Sodium | 288mg | 13% |
| Carbs | 1g | 1% |
| Net carbs | 1g | |
| Fiber | 0g | 0% |
| Sugar | 0g | |
| Protein | 60g | |
| Calcium | 42mg | 4% |
| Iron | 2mg | 28% |
| Potassium | 638mg | 14% |
| Vitamin D | 1μg | 8% |
| Vitamins and Minerals | ||
| Alpha carotene | 0μg | |
| Beta carotene | 0μg | |
| Caffeine | 0mg | |
| Choline | 195mg | 35% |
| Copper | 0.1mg | 11% |
| Fluoride | 0μg | |
| Folate (B9) | 12μg | 3% |
| Lycopene | 0μg | |
| Magnesium | 72mg | 17% |
| Manganese | 0.1mg | 3% |
| Niacin | 29mg | 180% |
| Pantothenic acid | 2mg | 47% |
| Phosphorus | 505mg | 72% |
| Retinol | 70μg | |
| Riboflavin (B2) | 0.2mg | 18% |
| Selenium | 48μg | 88% |
| Theobromine | 0mg | |
| Thiamine | 0.2mg | 14% |
| Vitamin A IU | 241IU | |
| Vitamin A | 70μg | 8% |
| Vitamin B12 | 1μg | 41% |
| Vitamin B6 | 2mg | 118% |
| Vitamin C | 1mg | 1% |
| Vitamin D IU | 46IU | |
| Vitamin D2 | 0μg | |
| Vitamin D3 | 0μg | |
| Vitamin E | 1mg | 5% |
| Vitamin K | 0μg | 0% |
| Zinc | 2mg | 21% |
| Sugars | ||
| Sugar | 0g | |
| Sucrose | 0g | |
| Glucose | 1g | |
| Fructose | 0g | |
| Lactose | 0g | |
| Maltose | 0g | |
| Galactose | 0g | |
| Starch | 0g | |
| Fats | ||
| Saturated fats | 8g | 39% |
| Monounsaturated fats | 11g | |
| Polyunsaturated fats | 6g | |
| Trans fats | 0.3g | |
| Fatty Acids | ||
| Total omega 3 | 0.1g | |
| Total omega 6 | 0g | |
| Alpha Linolenic Acid (ALA) | 0g | |
| Docosahexaenoic Acid (DHA) | 0.1g | |
| Eicosapentaenoic Acid (EPA) | 0g | |
| Docosapentaenoic Acid (DPA) | 0g | |
| Amino Acids | ||
| Alanine | 3g | |
| Arginine | 4g | |
| Aspartic acid | 5g | |
| Cystine | 1g | |
| Glutamic acid | 9g | |
| Glycine | 4g | |
| Histidine | 2g | |
| Hydroxyproline | 0g | |
| Isoleucine | 3g | |
| Leucine | 4g | |
| Lysine | 5g | |
| Methionine | 2g | |
| Phenylalanine | 2g | |
| Proline | 3g | |
| Serine | 2g | |
| Threonine | 3g | |
| Tryptophan | 1g | |
| Tyrosine | 2g | |
| Valine | 3g | |