Jamaican Chicken with Mango Salsa

Name: Jamaican Chicken with Mango Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 0 teaspoons black pepper; 1 teaspoon brown sugar; 0 teaspoons crushed red pepper; 59 milliliters minced fresh cilantro; 1 Tbsp chopped fresh mint; 1 teaspoons Jamaican jerk seasoning (such as Spice Islands); 2 teaspoons fresh lime juice; 454 grams sliced peeled mango, drained and chopped (such as Del Monte SunFresh); 59 milliliters finely chopped red onion; 1 teaspoons salt, divided; 680 grams skinless, boneless chicken breast halves

The recipe Jamaican Chicken with Mango Salsan is ready in about 45 minutes and is definitely a spectacular gluten free and dairy free option for lovers of Mexican food. This recipe serves 4. This recipe covers 24% of your daily requirements of vitamins and minerals. This main course has 269 calories, 37g of protein, and 5g of fat per serving. If you have pepper, cilantro, chicken breast halves, and a few other ingredients on hand, you can make it. To use up the brown sugar you could follow this main course with the Brown-sugar Pound Cupcakes With Brown-butter Glaze as a dessert.

Instructions

Heat a large nonstick skillet over medium-high heat.

Equipment you will use

Frying Pan

Sprinkle seasoning and 1/4 teaspoon of salt evenly over chicken. Coat chicken with cooking spray.

Ingredients you will need

Cooking Spray

Seasoning

Whole Chicken

Salt

Add chicken to pan; cook 4 minutes on each side or until done.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

While chicken cooks, combine 1/4 teaspoon salt, cilantro, and remaining ingredients.

Ingredients you will need

Cilantro

Whole Chicken

Salt

Serve salsa with chicken.

Ingredients you will need

Whole Chicken

Salsa

Equipment

Frying Pan

Ingredients

Servings:

0teaspoons

black pepper 1teaspoon

brown sugar 0teaspoons

crushed red pepper 59milliliters

minced fresh cilantro 1Tbsp

chopped fresh mint 1teaspoons

Jamaican jerk seasoning (such as Spice Islands)2teaspoons

fresh lime juice 454grams

sliced peeled mango, drained and chopped (such as Del Monte SunFresh)59milliliters

finely chopped red onion 1teaspoons

salt, divided 680grams

skinless, boneless chicken breast halves

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Teutonic Gamay Pinot Noir Blend 1787 AD. It has 4.6 out of 5 stars and a bottle costs about 30 dollars.

Teutonic Gamay Pinot Noir Blend 1787 AD

This "1787" Pinot Noir/Gamay blend is the counter part to our "459" blend. The only difference between the two wines (both made with the same exact fruit) is the vessels used to produce them. The "1787" was fermented and aged in neutral oak barrels. The difference in taste and smell is incredible and you just need to taste them side-by-side to see for yourself. In the year 1787, a decree was ordered to remove all red grape varieties in the Mosel Valley and to replace them with Riesling vines. Over time, this law dissipated and red varieties slowly got planted again in the region.