Skinny Mom’s Caribbean jerk chicken with mango salsa
The mango salsa in this dish really adds a Caribbean flair. Perfect to serve for an outdoor party.
Brooke Griffin, the inspiring woman behind Skinny Mom just released her new cookbook, Skinny Suppers: 125 Lightened-Up, Healthier Meals for Your Family, and is serving us up a ton of delicious recipes to share with your family—all around or under 350 calories.
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
Serves: 4 | Serving Size: One 4-ounce chicken breast, ¼ cup mango salsa
Mango Salsa:
1 mango, peeled and diced (see Quick and Easy)
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
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.
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.
In a large skillet, heat the olive oil over medium heat. Add the chicken and cook until done, 4 to 6 minutes per side.
Serve the chicken warm topped with the mango salsa.
Suggested Side Dish: Cilantro-Lime Rice (page 271)
Quick and easy: 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.