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Jerk chicken with mango salad

Jerk chicken with mango salad

6
Points®
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Moderate

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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