Tropical Jerk Chicken

INGREDIENTS:

• 500g chicken tenderloins

• 1 1/2 cups rice

• Coconut or greek yoghurt to serve

MARINADE:

• 1 tbsp chinese 5 spice

• 1 tsp black pepper

• 1 tsp thyme

• 1 tsp ground nutmeg

• 1 tsp salt

• 1 spring onion

• 2 garlic cloves, grated

• 1/2 onion

• 1/4 cup tamari

• 2 tbsp olive oil

MANGO SALSA:

• 1 mango, diced (skin and seed removed)

• Juice of 1 lime

• 1 tsp honey

• 1/2 tbsp red onion, finely diced

• 2 tbsp of coriander or basil, finely chopped

• Salt to taste

GF, DF - serves 4

*Hux LOVES this dish but it is a little spicy which is why I haven’t labelled it kid friendly

METHOD:

1. Add all of the marinade ingredients into a food processor and blitz into a paste.

2. Add the chicken tenderloins into a bowl. Scoop in the marinade and mix well ensuring all the chicken is coated. Cover and place in the fridge for at least 4 hours or all day.

3. Remove chicken from the fridge 20 minutes before cooking to bring to room temperature.

4. Just before you cook the chicken, cook your rice.

5. While this is cooking and when the chicken is ready, heat a frypan to a medium-high heat.

6. Add the chicken, lower heat and cook for a few minutes each side or until chicken is cooked though.

7. While this cooks, add all the salsa ingredients into a small bowl and mix well.

8. Once your rice and chicken is cooked you can serve. Add some rice, chicken and top with the salsa and a dollop of yoghurt.

- This is great for prepping earlier or the day before.

- If making for lunches, keep each element in separate containers.