Skinny Mom’s Caribbean jerk chicken with mango salsa

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.

Calories 210 • Fat 5g • Carbohydrate 21g • Fiber 2g • Sugar 13g • Protein 24g