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Jerk Chicken with Tropical Couscous

Total Time

Prep/Total Time: 25 min.

Makes

4 servings

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
Jerk Chicken with Tropical Couscous Recipe photo by Taste of Home

Ingredients

  • 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

Directions

  1. Drain mixed fruit, reserving 1/4 cup syrup. Chop fruit.
  2. Toss chicken with jerk seasoning. In a large cast-iron or other heavy skillet, heat oil over medium-high heat; saute chicken until no longer pink, 4-5 minutes. Remove from pan, reserving drippings.
  3. 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.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1-1/2 cups: 411 calories, 7g fat (1g saturated fat), 63mg cholesterol, 628mg sodium, 57g carbohydrate (19g sugars, 7g fiber), 31g protein.

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