Meal Prep Jerk Chicken & Pineapple Salsa
Serves
4
Prep Time
35 minutes
Cook Time
20 minutes
Ingredients
21.1 oz (600 g) cooked rice
For the pineapple black bean salsa:
10.9 oz (310 g) pineapple, diced
8.4 oz (240 g) canned black beans, rinsed
½ red onion, finely diced
0.5 oz (15 g) cilantro, chopped
1 lime
1 pinch crushed red pepper (optional)
10.9 oz (310 g) pineapple, diced
8.4 oz (240 g) canned black beans, rinsed
½ red onion, finely diced
0.5 oz (15 g) cilantro, chopped
1 lime
1 pinch crushed red pepper (optional)
For the jerk chicken:
1 tbsp jerk seasoning
1.3 lbs (600 g) boneless, skinless chicken breasts
1 tbsp jerk seasoning
1.3 lbs (600 g) boneless, skinless chicken breasts
Nutrition
(Per Serving)
Calories
560
Fats
8 g
Protein
45 g
Carbs
77 g
Instructions
- Place pineapple, black beans, red onion, and cilantro in a large bowl. Squeeze juice of half a lime over ingredients. Season with salt and red pepper flakes, stirring to combine. Set remaining half of the lime aside to cut into wedges for serving.
- Rub jerk seasoning evenly over both sides of chicken breasts.
- Heat 1 tablespoon of oil in large skillet over medium heat. Cook chicken for 7 minutes on each side or until chicken is browned and fully cooked. Slice chicken into ½ in (1 cm) wide strips.
- Serve 7 oz (200 g) of rice per plate or meal prep container. Top each serving with 7 oz (200 g) of salsa and a few strips of jerk chicken. Add a wedge of lime to each serving.