Jerk Chicken with Pineapple Salsa

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Chicken can get so boring, and finding good recipes that actually can mix it up and make it something extra special and delicious can be a challenge!  We’ve done the work for you, this is truly a great chicken recipe that mixes up boring and brings you a super healthy flavorful meal with spicy peppers, ginger, scallions and cool fresh salsa to top it off.  Pounding the chicken breast to 1/2 inch thickness allows you to cook the chicken quicker and perfectly even so you don’t end up with a thick juicy part with that thin dried out part ( you know what I am talking about!)- this is all tender and juicy and fast!  TIP: Make sure you chop you habanero with gloves on your hands, trust.  Ok without further ado, the recipe:

Chicken with Jerk Sauce and Cool Pineapple Salsa
Adapted from Ellie Krieger

Ingredients

For the salsa:
1 tablespoon honey
1 tablespoon lime juice
1 cup finely diced fresh pineapple
1/3 cup finely diced, cherry tomatoes ( we used yellow)
1 tablespoon chopped fresh cilantro

For the chicken:
4 teaspoons olive oil, divided
4 skinless, boneless chicken breast halves, about 5 ounces each, pounded to 1/2-inch thick
1 cup chopped scallions (about 6 scallions)
1 habanero chile pepper, seeded and finely minced (wear gloves when handling)
2 cloves garlic, minced
1 teaspoon grated fresh ginger, or 1/4 teaspoon ground
1 teaspoon allspice
1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried
1/2 cup low-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
2 tablespoons lime juice

Directions
For the salsa:

In a small bowl whisk together the honey and the lime juice. Combine the pineapple, tomato and cilantro in a medium bowl, pour the dressing over and toss to combine. Set aside.

For the chicken:

Place flattened chicken breasts in a ziplock bag and add some marinade- 2 dashes soy sauce, a tablespoon of olive oil, salt and pepper, and a dash of thyme.  Seal bag and mix to coat well.
Heat 2 teaspoons of olive oil in a large skillet over a medium-high heat. Add the chicken breasts and cook for about 4 minutes on each side, or until browned and cooked through. Transfer the chicken to a plate and cover with foil to keep warm.

Add the remaining 2 teaspoons of oil to the pan. Stir in the scallions, pepper, garlic, ginger, allspice, and thyme. Cook for 30 seconds over a medium heat. Add the chicken broth and soy sauce and cook until liquid is reduced by half, about 3 minutes. Stir in the lime juice. Put the chicken back in the pan and coat well with the sauce.

Serve with the pineapple salsa on top, We also had a kale salad and avocado.  Enjoy!

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