Sunday, March 2, 2014

Jerk Chicken with Caribbean Quinoa Recipe

  • 4 boneless, skinless chicken breasts (If chicken breasts are very large, use 2 and cut each one in half horizontally)
  • cooking spray
  • 1 tablespoon sweet paprika
  • ½ tablespoon garlic powder
  • 1 teaspoon allspice
  • ½ teaspoon nutmeg
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon cinnamon
  • ¼ dried thyme
  • ¼ teaspoon sugar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 cup uncooked quinoa
  • 2 cups chicken broth
  • ½ cup diced strawberries
  • ½ cup diced mango
  • ½ cup diced pineapple
  • 3 tablespoons juice from a fresh orange
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon lime juice
  • 1 teaspoon maple syrup
  • 2 tablespoons chopped cilantro
  • 2 green onions, chopped
  • salt and pepper to taste

In a small bowl, combine all spices and salt and pepper. Mix in olive oil to form a paste. Coat chicken with spice mixture and let chicken sit for 30 minutes.

Meanwhile, rinse quinoa in a fine-mesh sieve for 1-2 minutes. Place quinoa in a medium pot, add water (or chicken broth) and salt and bring to a boil. Cover and reduce heat low enough so that a steady simmer is maintained. Cook for about 15 minutes. Remove from heat and let stand 5 minutes. Fluff with a fork and place in a medium bowl.

Mix strawberries, mango, and pineapple into quinoa.

In a small bowl, combine orange juice, 1 tablespoon olive oil, lime juice, maple syrup, and salt and pepper to taste. Pour over quinoa.

Heat a gas grill or grill pan over medium-high heat. give chicken a light coating with cooking spray and when grill is hot, place chicken on grill and cook 3 to 5 minutes per side, until no longer pink in middle.

To serve, top quinoa with chicken and sprinkle with cilantro and green onions.


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