Jerk Chicken with Quinoa, Mint, and Mango
6
Points®
Total time: 38 min • Prep: 15 min • Cook: 23 min • Serves: 4 • Difficulty: Easy
A salad with quinoa and sweet mango makes a fantastic accompaniment to spicy Jamaican-flavoured chicken cutlets. We suggest dry jerk seasoning, but jerk paste works, too: Rub about 1 tablespoon into the cutlets; protect your skin from the fiery paste by wearing kitchen gloves.
Ingredients
Uncooked quinoa
1 cup(s)
Water
1½ cup(s)
Table salt
¾ tsp(s)
Lime zest
2 tsp(s)
Fresh lime juice
¼ cup(s)
Olive oil
4 tsp(s)
Black pepper
¼ tsp(s)
Red onion
2 tbsp(s), chopped
Uncooked boneless skinless chicken breast
1 pound(s)
Jerk seasoning
1 tbsp(s)
Mango
1 large
Bell pepper
1 item(s), medium
Fresh mint leaves
½ cup(s)
Cilantro
⅓ cup(s)
Uncooked scallions
2 medium
Lime
½ wedge(s)
Instructions
1
Set small saucepan over medium heat. Add quinoa and cook, stirring frequently, until dry and fragrant, about 5 minutes. Stir in water and 1/4 teaspoon salt; bring to boil over high heat. Reduce heat to low and simmer, covered, until liquid is absorbed and quinoa is tender, about 15 minutes. Remove from heat and let stand 5 minutes. Fluff quinoa with fork. Transfer to large bowl and let cool slightly.
2
Meanwhile, to make dressing, whisk together lime zest and juice, oil, 1/4 teaspoon salt, and pepper in small bowl. Stir in onion.
3
Sprinkle both sides of chicken cutlets with jerk seasoning and remaining 1/4 teaspoon salt. Spray ridged grill pan with nonstick spray and set over medium-high heat. Place chicken on grill pan and grill until cooked through, about 3 minutes per side.
4
Add mango, bell pepper, mint, cilantro, and scallions to quinoa in bowl; pour dressing over and toss to coat. Divide chicken and quinoa evenly among 4 plates. Serve with lime wedges.
5
Serving size: 1 chicken cutlet and 1 1/2 cups quinoa salad
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.