Name: Jerk Chicken with Mango Salsa
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 1 serving
Ingredients: 7 oz raw chicken breast; 0.25 cup dry quinoa; 0.5 cup raw mango; 0.25 cup raw red bell pepper; 2 tbsp raw red onion; 1 tbsp lime juice; 1 tsp olive oil; 1 tsp jerk seasoning; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp raw cilantro

Nutrition

Per serving

539 calories

Protein: 53g; 39% of calories
Carbs: 51g; 38% of calories
Fat: 13g; 22% of calories

Instructions

Prep 10 min · Cook 18 min

Rinse the quinoa under cold water and place in a small pot with 0.5 cup of water; bring to a boil, then reduce heat to low and simmer covered for 15 minutes.
In a medium bowl, combine the diced mango, red bell pepper, red onion, lime juice, and chopped cilantro to create a zesty salsa.
Season the raw chicken breast evenly on both sides with the jerk seasoning, sea salt, and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Add the chicken to the skillet and sear for 6 to 7 minutes per side, or until the exterior is golden and the internal temperature reaches 165°F.
Remove the chicken from the pan and let it rest for 3 minutes before slicing into strips.
Fluff the cooked quinoa with a fork and serve the sliced chicken on top, finished with a generous spoonful of the mango salsa.

Nutrition

Ingredients

Instructions

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