Jerk Chicken Saute
This flavorful saute comes together fast once all of your vegetables are chopped. And while we loved it over quinoa, it would be just as delicious over any grain you'd prefer.
Smarts: To make sure that every ingredient is cooked to perfection, we found it best to cook them in batches and fold them all together at the end.
- Quinoa, uncooked - 3/4 cup
- Stock, any type - 1 1/2 cups
- Zucchini - 12 oz , cubed
- Bell peppers, any color - 2 , cubed
- Onions, medium and red - 1 , cubed
- Jalapenos (opt) - 1 , sliced, seeded if you want less heat
- Garlic - 2 cloves , chopped
- Ginger, fresh - 1 tsp , grated
- Vinegar, red or white wine - 2 tsp
- Jerk or Cajun seasoning - 1 Tbsp
- Soy sauce, low-sodium - 1 Tbsp
- Brown sugar - 1 tsp
- Cinnamon, ground - 1/8 tsp
- Chicken breasts, boneless and skinless - 1 lb , cubed
- Limes - 1 , wedges
- Cilantro leaves - 2 Tbsp
- Oil, cooking - 1 Tbsp + 1 Tbsp + 1 Tbsp
Quinoa - Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
Zucchini / Bell peppers / Onions / Jalapenos / Garlic / Ginger - Prep as directed. Store zucchini, bell peppers, and onions in their own separate containers. Combine jalapenos, garlic, and ginger. (Can be done up to 5 days ahead)
Make seasoning - Whisk together jalapenos, garlic, ginger, vinegar, Jerk / Cajun seasoning, soy sauce, brown sugar, and cinnamon. (Can be done up to 5 days ahead)
Chicken - Cube chicken. Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
Limes / Cilantro - Prep as directed.
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Heat the first portion of oil in a large skillet or wok over medium heat. Add the zucchini and saute until it is very tender and golden brown, 4 to 5 minutes. Season it with some salt. Transfer the zucchini to a large bowl and return the pan to heat.
Add the second portion of oil to the heated pan and then the bell peppers and onions. Cook until very tender, 5 to 6 minutes. Add the peppers and onions to the bowl with the zucchini.
Return the skillet or wok to medium heat and add third portion of oil. To heated oil, add chicken and cook on all sides until golden brown on the outside but not completely cooked through, 3 to 4 minutes. Pour seasoning over the chicken and bring to a simmer. Simmer until the chicken is cooked through, ~2 minutes more.
Add the chicken and sauce to the bowl with the vegetables and stir everything to combine.
If the quinoa was made ahead, reheat in the microwave.
Serve chicken saute over quinoa with cilantro on top and lime wedges on the side to squeeze over top. Enjoy!