Jerk Chicken with Tropical Couscous
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
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
Reviews
This was very good. I used a wet jerk marinade (to taste, we like spicy) because that's what I had. Also I used pickled jalapeno because I forgot to buy fresh. Otherwise followed the recipe and its delicious! spicy
Really tasty, and great for summer in the hot, muggy Midwest. It's good either hot or cold. I love it exactly as written, though I leave out the jalapeno to reduce the heat when I make it for my family.
Spicy! Delicious!
My husband really enjoyed this dish. I used mangoes instead of the tropical fruit mix and it worked very well.