Jerk chicken with mango avocado salsa

Eating healthy? So complex. I've never really watched what I ate all that much because I've always been just active enough that it hasn't been critical. Yes, it's always advisable to not eat chicken fingers every Friday night but when I was walking 5 miles a day to and from work... I could do what I want. 

Now, I commute 3 hours a day and I'm over 30. Things are different. I have zero interest in going whole hog on a restrictive diet / detox ... because I will always love cheese, carbs, gluten and sugar. But, that's where recipes like this are a great find. It's extremely tasty and has absolutely zero added salt or cheese. And there is no bread in sight. To be honest, I did have some cookie dough after dinner but baby steps.

Initially I was a little put off by the fact I needed a food processor - but that is what makes this recipe so easily. You literally put everything in there, blend it, then put it on the chicken. That's it. I'll absolutely be looking for other recipes like this in the future. I'm not sure how well the salsa will keep because of the avocado but time will tell.
  1. In a high powered blender or food processor, combine all of the marinade ingredients and process until fully combined and smooth.
  2. Add the chicken and the marinade to the a large ziplock bag. Massage the bag to get the marinade covering all the chicken. Then toss it in the fridge for between 30 minutes - 2 hours.
  3. Pre-heat the oven to 400 degrees. Then place your chicken on a baking sheet or in a baking dish. Bake for about 25-30 minutes depending on the size of your chicken breasts. With about 3-5 minutes left, bring the chicken closer to the heat to get the top a little crispy.
  4. Make your mango salsa by combining all the ingredients in a medium bowl.
  5. Plate with rice, sliced chicken and the mango salsa! 
Shopping List
4 large boneless skinless chicken breasts
3 tablespoons melted coconut oil
3 green onions, chopped
3 garlic cloves, crushed
1 tablespoon freshly minced ginger
1 jalapeno
1 tsp dried thyme
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
3/4 teaspoon ground nutmeg
juice from 1 lime
salt and pepper

mango salsa2 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

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