Jerk chicken with mango salad
6
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Ingredients
Quinoa
1 cup(s), (170g), tri-colour variety, rinsed, drained
Lime rind
2 tsp, finely grated
Lime juice
¼ cup(s), (60ml)
Olive oil
1 tbs
Red onion
¼ medium, finely chopped
Skinless chicken breast
600 g, (4 x 125g)
Seasoning
3 tsp, jerk variety
Mango
1 medium, thinly sliced
Red capsicum
1 medium, thinly sliced
Fresh mint
½ cup(s), chopped
Fresh coriander
⅓ cup(s), chopped, plus extra leaved to serve
Green shallot(s)
2 individual, thinly sliced
Oil spray
1 x 3 second spray(s)
Instructions
1
Place quinoa and 2 cups (500ml) water in a large saucepan and bring to the boil. Reduce heat and simmer, covered, for 10-12 minutes or until water is absorbed and quinoa is tender. Transfer to a large bowl. Cool slightly.
2
Meanwhile, whisk rind, juice and oil in a small bowl. Stir in onion and season with salt and pepper.
3
Sprinkle both sides of chicken with jerk seasoning. Lightly spray a chargrill or barbecue with oil and heat over medium-high heat. Cook chicken for 3-4 minutes each side or until golden and cooked through.
4
Add mango, capsicum, mint, coriander and shallot to quinoa. Add dressing and toss to coat. Serve chicken and quinoa sprinkled with extra coriander leaves.
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