2 tsp. dry jerk seasoning
2 boneless, skinless chicken breasts
1 Tbsp. prepared horseradish
¼ cup all-fruit apricot preserves
2 whole grain hamburger buns
¼ cup watercress (optional)
1. Rub seasoning into each piece of chicken. Coat well. Cook for 30 minutes.
2. Stir horseradish into preserves until well-combined.
3. When chicken is done, turn oven to broil and toast buns facedown.
4. Place chicken on buns, top with sauce. Add watercress. Top with bun.
Chef’s Note: This recipe was adapted from my daughter’s Smoothies and More! Prevention Guide. We used chicken instead of fish, because it was on-hand, and spinach instead of watercress. We had heated up someone’s leftover potato skins and took our lunch outside. Yum!