Search form

Donate Today


Jerk-Spiced Chicken & Quinoa

Jerk-Spiced Chicken & Quinoa
Paula Nemzek for KCTS 9 Cooks

Gluten-free doesn’t mean flavor-free when it comes to this healthy chicken dish, quick enough for a weeknight meal.

serves 3 to 4

  • 1 large (12- to 14-ounce) boneless skinless chicken breast, cut into 3/4-inch cubes
  • 1 tablespoon dry Jamaican jerk seasoning
  • 2 tablespoons coconut oil or olive oil
  • 3 cups cooked quinoa (We used a mix of white and red.)
  • 1 lime, zested and juiced
  • 1/2 cup golden raisins
  • 3/4 cup thinly sliced green onion
  • 1/2 cup unsweetened flaked coconut, toasted (optional)
  • 1/2 cup lightly salted roasted cashews

In a large ziplock plastic bag, combine chicken and jerk seasoning. Shake to coat chicken.
In a large nonstick skillet, heat oil over medium-high heat. Add chicken and cook, stirring, for 6 to 8 minutes or until no longer pink inside.
Stir in the quinoa, lime zest and juice, and raisins. Remove pan from heat, cover and let stand for 5 minutes. Fluff up with a fork, divide among serving dishes and top with green onions, toasted coconut and cashews.

To toast coconut, use large unsweetened flakes from the bulk section and lay them out on a baking sheet. At 300 degrees, they should be done in about 5 minutes; you can tell from the wonderful fragrance when they’re ready.

Timesaver tip: Cook a large batch of quinoa in advance to add to any dish. It’s great as an oatmeal substitute in the morning, along with any leftover toasted coconut.



There are 0 comments

Read Comments Hide Comments

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <xmp><em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd></xmp>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
As a public media organization, KCTS 9 is committed to presenting a diversity of voices and perspectives through the stories we produce. We invite our readers to participate in an active and respectful discourse through our comments feature. All comments are moderated before posting to our website; if we deem a comment to be inappropriate and/or threatening, it will not be published.
To prevent automated spam submissions leave this field empty.