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Jerk chicken with quinoa, mint, and mango

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-flavored chicken cutlets. We suggest dry jerk seasoning, but jerk paste works, too: Rub about 1 tbsp into the cutlets; protect your skin from the fiery paste by wearing kitchen gloves. To prep this recipe ahead, make a big batch of quinoa on the weekend to use in recipes like this one, or to serve as a side dish all week long. Cooked quinoa will keep refrigerated for up to 4 days.

Ingredients

Uncooked quinoa

1 cup(s), tricolor variety, rinsed and drained

Water

1½ cup(s)

Table salt

¾ tsp, divided

Lime zest

2 tsp, grated

Fresh lime juice

¼ cup(s)

Olive oil

4 tsp

Black pepper

¼ tsp

Red onion

2 Tbsp, chopped, minced

Uncooked boneless skinless chicken breast

1 pound(s), four 1/4 lb cutlets

Jerk seasoning

1 Tbsp

Mango

1 large, thinly sliced

Red bell pepper

1 medium, thinly sliced

Fresh mint leaves

½ cup(s), chopped

Cilantro

⅓ cup(s), chopped

Scallions

2 medium, thinly sliced

Lime

½ medium, cut into 4 wedges

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 tsp 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 tsp salt, and pepper in small bowl. Stir in onion.
  3. Sprinkle both sides of chicken cutlets with jerk seasoning and remaining 1/4 tsp 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

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