Caribbean cuisine brightens up our weeknights thanks to its bold colors and flavors. Done in less than 30 minutes, this chicken is one of my go-to easy meals. —Jeanne Holt, Mendota Heights, Minnesota
- 1 can (15.25 ounces) mixed tropical fruit
- 1 pound boneless skinless chicken breasts, cut into 2-1/2-in. strips
- 3 teaspoons Caribbean jerk seasoning
- 1 tablespoon olive oil
- 1/2 cup chopped sweet red pepper
- 1 tablespoon finely chopped seeded jalapeno pepper
- 1/3 cup thinly sliced green onions (green portion only)
- 1-1/2 cups reduced-sodium chicken broth
- 3 tablespoons chopped fresh cilantro, divided
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 1 cup uncooked whole wheat couscous
- Lime wedges
- Drain mixed fruit, reserving 1/4 cup syrup. Chop fruit.
- Toss chicken with jerk seasoning. In a large skillet, heat oil over medium-high heat; saute chicken until no longer pink, 4-5 minutes. Remove from pan, reserving drippings.
- In same pan, saute peppers and green onions in drippings 2 minutes. Add broth, 1 tablespoon cilantro, lime juice, salt, reserved syrup and chopped fruit; bring to a boil. Stir in couscous; reduce heat to low. Place chicken on top; cook, covered, until liquid is absorbed and chicken is heated through, 3-4 minutes. Sprinkle with remaining cilantro. Serve with lime wedges. Yield: 4 servings.
Originally published as Jerk Chicken with Tropical Couscous in Simple & Delicious April/May 2017
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Reviewed Apr. 24, 2017
"My husband really enjoyed this dish. I used mangoes instead of the tropical fruit mix and it worked very well."