Jerk chicken with quinoa and mango salsa
Written by:
-1.png&w=3840&q=75)
10 Sep 2026
Spiced jerk chicken, fluffy quinoa and a fresh mango salsa make this vibrant, protein-packed meal full of flavour, colour and goodness.
Fakeaway
High protein
Jerk chicken with quinoa and mango salsa
Prep: Not required
Cook: 35 mins
Easy
Serves 4
480
kcals
44g
Protein
6g
Fibre
Spiced jerk chicken, fluffy quinoa and a fresh mango salsa make this vibrant, protein-packed meal full of flavour, colour and goodness.
Ingredients
Serves 4
Skinless chicken breast
600 g
Jerk seasoning
2 tbsp
Olive oil (for chicken)
1 tbsp
Lime (juiced, for salsa)
1
Quinoa (dry)
200 g
Water (add low salt chicken stock to taste)
400 ml
Mango (diced)
200 g
Red pepper (finely diced)
150 g
Red onion (finely diced)
1
Canned sweetcorn (drained)
100 g
Handful fresh coriander, chopped
Lime (juiced, for salsa)
1
Olive oil (for salsa)
1 tsp
Black pepper
Method - Cook
- Put the chicken breasts between two sheets of baking paper and gently flatten to an even thickness.
- Rub with jerk seasoning, olive oil and lime juice. Leave for at least 15 minutes if time allows.
- Rinse the quinoa thoroughly.
- Add quinoa and stock or water to a saucepan. Bring to the boil, cover and simmer for 15 minutes. Remove from the heat and leave covered for 5 minutes, then fluff with a fork.
- Cook the chicken in a non-stick frying pan or griddle pan for approximately 5 to 6 minutes per side, depending on thickness, until completely cooked through.
- Leave the chicken to rest before slicing.
- Mix the mango, pepper, red onion, sweetcorn and coriander with the lime juice, olive oil and black pepper.
- Divide the quinoa between four containers and top with the sliced chicken and mango salsa.
How to video
Our easy how to video shows you the simple steps to make this delicious recipe.
