SKINNY MOM: CARIBBEAN JERK CHICKEN WITH MANGO SALSA

By Brooke Griffin

 

The mango salsa in this dish really adds a Caribbean flair. I love to serve this meal when having guests over for an outdoor party. It presents like it would take hours to prepare, but really takes around 30 minutes!
Prep Time: 10 minutes | Cook Time: 15 minutes
Mango Salsa: 
1 mango, peeled and diced
1 Roma (plum) tomato, diced
½ cup diced red onion
2 tablespoons finely chopped fresh cilantro
1 teaspoon grated lime zest
2 teaspoons lime juice
¼ teaspoon salt 
Jerk Chicken: 
4 (4-ounce) boneless, skinless chicken breasts
2 tablespoons Caribbean jerk seasoning
2 teaspoons extra virgin olive oil
Directions
1. To make the salsa: In a medium bowl, stir together the mango, tomato, onion, cilantro, lime zest, lime juice, and salt to combine. Refrigerate until ready to serve.
2. To make the jerk chicken: Place the chicken breasts and jerk seasoning in a large resealable bag. Seal and shake a few times to evenly coat the chicken.
3. In a large skillet, heat the olive oil over medium heat. Add the chicken and cook until done, 4 to 6 minutes per side.
4. Serve the chicken warm topped with the mango salsa.
Feel free to purchase frozen mango for this recipe. To thaw the mango, place 1 cup frozen mango in a bowl and refrigerate for at least 5 hours before ready to use. Try to stir or turn the fruit a few times while in the refrigerator for an even thaw and drain any juice or water from the mango before using.
Serves: 4 | Serving Size: One 4-ounce chicken breast, ¼ cup mango salsa
Calories 210 • Fat 5g • Carbohydrate 21g Fiber 2g • Sugar 13g • Protein 24g
TOPS is proud to welcome Skinny Mom, Brooke Griffin! Griffin is originally from Corbin, Kentucky and strives to educate, motivate, and inspire other moms to live their healthiest life. 

 

 

 



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