Jerk chicken with quinoa and mango salsa
Spiced jerk chicken, fluffy quinoa and a fresh mango salsa make this vibrant, protein-packed meal full of flavour, colour and goodness.
Fakeaway
High protein
Jerk chicken with quinoa and mango salsa
Prep: Not required
Cook: 30 mins
Easy
Serves 4
480
kcals
44g
Protein
6g
Fibre
Spiced jerk chicken, fluffy quinoa and a fresh mango salsa make this vibrant, protein-packed meal full of flavour, colour and goodness.
Ingredients
Serves 4
Skinless chicken breast
600 g
Jerk seasoning
2 tbsp
Olive oil (for chicken)
1 tbsp
Lime (juiced, for salsa)
1
Quinoa (dry)
200 g
Water (add low salt chicken stock to taste)
400 ml
Mango (diced)
200 g
Red pepper (finely diced)
150 g
Red onion (finely diced)
1
Canned sweetcorn (drained)
100 g
Handful fresh coriander, chopped
Lime (juiced, for salsa)
1
Olive oil (for salsa)
1 tsp
Black pepper
Method - Cook
- Put the chicken breasts between two sheets of baking paper and gently flatten to an even thickness.
- Rub with jerk seasoning, olive oil and lime juice. Leave for at least 15 minutes if time allows.
- Rinse the quinoa thoroughly.
- Add quinoa and stock or water to a saucepan. Bring to the boil, cover and simmer for 15 minutes. Remove from the heat and leave covered for 5 minutes, then fluff with a fork.
- Cook the chicken in a non-stick frying pan or griddle pan for approximately 5 to 6 minutes per side, depending on thickness, until completely cooked through.
- Leave the chicken to rest before slicing.
- Mix the mango, pepper, red onion, sweetcorn and coriander with the lime juice, olive oil and black pepper.
- Divide the quinoa between four containers and top with the sliced chicken and mango salsa.
