Protein Swap | Jerk-Spiced Chicken
with Vibrant Quinoa Salad
Cooking time
20 minutes
Servings
2/4
Calories
520 /serving
How to create a Caribbean flavourscape. Start with full-bodied seasonings, balancing allspice, cayenne pepper and savoury herbs. Follow up with sunny mango chutney and sharp twangy lime. Drop spicy saucy chicken breasts over a quinoa salad studded with sweet pepper and cuke.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Cucumber
- 1 Lime
- 1 Sweet pepper
- 95g Red & white quinoa
- 30g Mango chutney
- 10g Real Jerk spices (spices, allspice, onion, herbs, Cayenne pepper, garlic, cellulose fiber)
You will need:
Medium pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
13 g
Saturated Fat
2 g
Sodium
500 mg
Total Carb
55 g
Sugars
13 g
Protein
47 g
Fibre
7 g
Preparation
Cook the quinoa
- Using a strainer, rinse the quinoa.
- In a medium pot, combine the quinoa, 1 cup water and a pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until tender. Fluff the quinoa.
Mise en place
- Meanwhile, halve, core and small-dice the sweet pepper.
- Juice the lime.
- Thinly slice the cucumber crosswise.
Cook & coat the pork
- Pat the pork dry; season with the spices and S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the pork and cook, 3 to 5 min. per side, until almost cooked through.
- Add the mango chutney, 3 tbsp water (double for 4 portions), a splash of the lime juice and a pinch of salt.
- Cook, stirring occasionally, spooning the sauce over the pork, 3 to 4 min., until beginning to thicken and the pork* is cooked through.
Make the quinoa salad
- To the pot of quinoa, add the sweet pepper, cucumber, remaining lime juice, a drizzle of oil and S&P; stir well.
Plate your dish
- Divide the quinoa between your plates.
- Top with the pork (slice beforehand if desired) and sauce. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
