Jerk Chicken with Mango Salsa
Buttered Rice and Sautéed Zucchini Spears
Ingredients
- ¾ lb boneless, skinless chicken breasts
- 1 Tbsp olive oil
- ½ Tbsp Jerk seasoning
- 1 (10-oz) pkg diced mango
- 1 red bell pepper, minced
- 1 jalapeño pepper, seeded and minced
- 2 Tbsp chopped fresh cilantro
- 1 Tbsp fresh lime juice
Instructions
- Preheat grill or grill pan to medium-high heat. Cut chicken in half crosswise and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Brush chicken with oil and sprinkle with seasoning.
- Grill chicken, covered, 5 to 6 minutes per side or until done.
- Toss together mango, bell pepper, jalapeño, cilantro, and lime juice. Serve salsa over chicken.
Side Dish Ingredients
- 1 (8.8-oz) pouch microwavable basmati rice
- 1 Tbsp butter
- 1 zucchini, cut into spears
- 1 Tbsp olive oil
- ¼ tsp paprika
Side Dish Instructions
- Heat rice according to package directions; toss with butter until melted.
- Toss together zucchini, oil and paprika in a large bowl. Cook zucchini in a large skillet over medium-high heat 8 to 10 minutes, or until lightly browned and tender; season with salt and pepper to taste.
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