Ingredients

　　1/2 Scotch bonnet chile

　　2 cloves garlic, minced

　　3/4 cup finely chopped green onions

　　1 tsp allspice

　　1/4 tsp black pepper

　　1/2 tsp salt

　　4 boneless, skinless chicken breasts (about 4 ounces each)

　　1 tbsp canola oil

　　8 cups mesclun

　　1 cup shredded carrots

　　3 tbsp fresh lime juice

　　Finely mince chile (wear gloves when handling); combine with garlic, green onions, allspice, black pepper and salt. Rub mixture thoroughly on both sides of chicken. Heat oil in a large nonstick skillet over medium-high heat. Cook chicken until no longer pink in center, about 4 minutes per side. Toss together mesclun, carrots and lime juice; divide among 4 plates. Top greens with chicken and serve.

Nutrition Per Serving

　　5.2 g fat (0.7 g saturated)

　　8.8 g carbs

　　28.2 g protein

　　2.9 g fiber

　　#### Nutritional analysis provided by Self