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Recipes

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.


 

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