A flavorful and vibrant dish featuring grilled jerk chicken served over quinoa and topped with a refreshing California fig salsa.
Ingredients: 4 boneless, skinless chicken breasts. 1/4 cup jerk seasoning. 2 cups cooked quinoa. 1 cup diced pineapple. 1 cup diced red bell pepper. 1 cup diced red onion. 1 cup diced California figs. 1/4 cup chopped cilantro. 2 tablespoons lime juice. Salt and pepper to taste. 2 tablespoons olive oil.
Instructions: Warm the grill up to a medium-high level. Add jerk seasoning and olive oil to chicken breasts and rub them together. Chicken should be cooked all the way through after being grilled for 6 to 8 minutes on each side. Put diced pineapple, red bell pepper, red onion, California figs, cilantro, lime juice, salt, and pepper in a bowl. This is how you make salsa. Chicken breasts that have been grilled should be cut into slices. To make the bowls, put some quinoa in each one, then add some sliced chicken and salsa on top of the chicken. If you want, you can add more cilantro and lime wedges as a garnish. Serve right away.
Prep Time: 15 minutes
Cook Time: 15 minutes
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