Ingredients
- null 6 Tbsp coconut oil, melted
- null 3 Tbsp dark rum
- null 3 Tbsp fresh thyme, finely chopped
- null 3 Tbsp fresh ginger, minced
- null 2 Tbsp soy sauce
- null 1 Tbsp Worcestershire sauce
- null 1 Tbsp cider vinegar
- null 6 cloves garlic, minced
- null 1 Tbsp chili powder
- null 1 Tbsp pepper
- null 1 tsp ground allspice
- null 1 ½ tsp cayenne pepper
- null 1 tsp salt
- null ¾ tsp nutmeg
- null ¾ tsp cinnamon
- null 6 small bone-in, skin-on chicken breasts
- null ¼ cup coconut oil
- null 6 green onions, thinly sliced
- null 2 cloves garlic, minced
- null 2 Tbsp fresh ginger, minced
- null 2 Tbsp fresh thyme, finely chopped
- null 1 tsp turmeric
- null 2 tsp chili powder
- null 1 tsp pepper
- null ½ tsp cayenne pepper
- null 2 cans (14 oz each) coconut milk
- null 2 ½ cups sodium-reduced chicken broth
- null 3 bay leaves
- null 3 cups RiceSelect® Tri-Color Quinoa
- null ½ cup unsweetened coconut, toasted and shredded
- null ¼ cup fresh cilantro, finely chopped
- null 1 cup canned black beans, drained and rinsed
- null 1 cup pineapple, diced
- null ¼ cup red onion, diced
- null ¼ cup red pepper, diced
- null 1 jalapeño pepper, seeded and diced
- null ¼ cup lime juice
- null 2 Tbsp fresh mint, finely chopped
- null 1 Tbsp honey
- null ½ tsp ground cumin
- null ½ tsp salt
- null 2 limes, segmented
Instructions
- Jerk Chicken: Preheat oven to 425F. Stir together coconut oil, rum, thyme, ginger, soy sauce, Worcestershire sauce, vinegar, garlic, chili powder, pepper, allspice, cayenne, salt, nutmeg and cinnamon. Pat chicken dry with paper towel; rub all over with jerk seasoning. Transfer to parchment paper–lined baking sheet; bake for 25 to 30 minutes or until internal temperature reaches 165?F.
- Coconut Quinoa: Meanwhile, melt coconut oil in small saucepan set over medium heat; cook green onions, garlic, ginger, thyme, turmeric, chili powder, salt, pepper and cayenne for 2 to 3 minutes or until softened. Stir in coconut milk, broth and bay leaves; bring to boil.
- Stir in quinoa. Reduce heat to low; cover and cook for 15 to 18 minutes or until quinoa is tender and most of the liquid is absorbed. Cover and let stand for 10 minutes. Remove and discard bay leaves. Fluff with fork. Add coconut and cilantro; toss well.
- Black Bean & Pineapple Salsa: Stir together beans, pineapple, red onion, red pepper, jalapeño, lime juice, mint, honey, cumin and salt. Let stand for 5 minutes. Serve with chicken and quinoa mixture. Garnish with lime segments.