Quick Jerk Chicken with Pineapple Salsa

Name: Quick Jerk Chicken with Pineapple Salsa
Total time: 30 min
Ingredients: 1½ tsp jerk seasoning; 1 tsp coconut oil, melted; ¼ tsp brown sugar; 1 lime, juice; 150g skinless chicken breast; 75g cooked quinoa; 60g avocado, peeled, pitted and sliced; 1 handful rocket; ½ red pepper, deseeded and finely chopped; ½ red onion, peeled and finely chopped; 1 tomato, finely chopped; 30g fresh pineapple, finely chopped; 1 red chilli, finely chopped; salt and pepper

30 mins

Ingredients

1½ tsp jerk seasoning
1 tsp coconut oil, melted
¼ tsp brown sugar
1 lime, juice
150g skinless chicken breast
75g cooked quinoa
60g avocado, peeled, pitted and sliced
1 handful rocket

For the salsa

½ red pepper, deseeded and finely chopped
½ red onion, peeled and finely chopped
1 tomato, finely chopped
30g fresh pineapple, finely chopped
1 red chilli, finely chopped
salt and pepper

Method

Mix the jerk seasoning, coconut oil, sugar and half of the lime juice together in a bowl. Lay the chicken between two sheets of clingfilm then bash with a rolling pin to flatten. Add to the bowl, toss to coat in the marinade then set aside for 10 minutes.

Meanwhile mix the salsa ingredients together in a small bowl, stir through the remaining lime juice and season to taste.

Preheat a griddle pan over a high heat. Lay the chicken on the griddle and cook for 3 minutes on each side. Set aside to rest then cut into thick slices. Serve with the quinoa, salsa, avocado and rocket.

Tips

This recipe uses ready-cooked quinoa for ease and speed, but you can cook your own if you’d prefer using one-third the amount of quinoa. Place uncooked quinoa into a pan of water, bring to the boil then reduce to a simmer and cook for 10 minutes before draining. If you want to make extra, and leftover cooked quinoa will keep for up to 3 days in the fridge.