Quick Jerk Chicken with Pineapple Salsa

Ingredients

Serves 1

• 1½ tsp jerk seasoning
• 1 tsp coconut oil, melted
• ¼ tsp brown sugar
• 1 lime, juiced
• 150g skinless chicken breast
• 75g cooked quinoa
• 60g avocado, peeled, pitted and sliced
• 1 handful of rocket

For the salsa:

• ½ red pepper, deseeded and finely chopped
• ½ red onion, peeled and finely chopped
• 1 tomato, finely chopped,
• 30g fresh pineapple, finely chopped
• 1 red chilli, finely chopped
• Salt and pepper

Total time: 30 minutes

Method

Mix the jerk seasoning, coconut oil, sugar and half of the lime juice together in a bowl. Lay the chicken between two sheets of clingfilm then bash with a rolling pin to flatten.

Add to the bowl, toss to coat in the marinade then set aside for 10 minutes.

Meanwhile mix the salsa ingredients together in a small bowl, stir through the remaining lime juice and season to taste.

Preheat a griddle pan over a high heat. Lay the chicken on the griddle and cook for 3 minutes on each side. Set aside to rest then cut into thick slices.

This recipe uses ready-cooked quinoa for ease and speed, but you can cook your own if you’d prefer using one-third the amount of quinoa. Place uncooked quinoa into a pan of water, bring to the boil then reduce to a simmer and cook for 10 minutes before draining. If you want to make extra, leftover cooked quinoa will keep for up to 3 days in the fridge.

Serve with the quinoa, salsa, avocado and rocket.

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