WHOLE 30 JERK CHICKEN & MANGO AVOCADO SALSA

This was so good, we were eating it by the spoonful straight out of the mixing bowl in the kitchen! I only made minor changes in the amounts of the ingredients I used: didn't use a whole papaya, only about 1#; only used 1/2 of a large red bell pepper; used about 1/4 cup cilantro (we love cilantro). I followed other reviewer's suggestions and added about 2T lemon juice. It was so pretty and so tasty.

I kind of messed this up b/c I forgot to write down *exactly* what's in it but I liked it nonetheless. I forgot the balsamic vinegar and I loathe onions so I didn't add it to mine. I added some honey b/c our fruit wasn't very ripe. I put it on salmon and it was delicious. (I have some leftover and will add balsamic to it.)


WHOLE 30 JERK CHICKEN & MANGO AVOCADO SALSA

15 min Prep Time
10 min Cook Time
25 min Total Time

INGREDIENTS

4 large boneless skinless chicken breasts
marinade
2 tablespoons melted coconut oil
3 green onions, chopped
3 garlic cloves, crushed
1 tablespoon freshly minced ginger
1 scotch bonnet, or sub with another chili pepper for less spice.
1 sprig of fresh thyme
1/2 teaspoon cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1 date, seed removed
juice from 1 lime
1 salt and pepper or to taste

MANGO SALSA
2 large mangos, peeled pitted and diced
2 avocados, diced and pitted
1/4 cup fresh cilantro, finely chopped
juice from 2 limes
2 tablespoons chopped jalapeno pepper

INSTRUCTIONS
  • In a high powered blender or food processor, combine all of the marinade ingredients and process until fully combined and smooth.
  • Coat all four chicken breasts with the jerk paste. Place in a large ziplock bag and place in the fridge to marinate for a minimum of 20 minutes, preferably 2 hours.
  • When you’re ready to cook, take your chicken out of the fridge. Preheat a grill or skillet to high heat. When it’s up to temperature place the chicken on the hot grill or skillet. Cook each side for 4-5 minutes until it’s no longer pink in the middle.
  • Remove the chicken from the heat and let it rest for 5-10 minutes before cutting in. While it’s resting you can make your mango salsa.
  • Make your mango salsa by combining all the ingredients in a medium bowl.
  • Serve the chicken with rice or cauliflower rice and top with the mango salsa and enjoy!


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