Name: Jerk Chicken Breasts with Pineapple Salsa Sweet Potato Wedges
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves: 2
Ingredients: for the chicken; 2 free-range chicken breasts, skin left on; 2 garlic cloves roughly chopped; 2 tbsp olive oil; 2 tbsp Jerk seasoning (use only 1 if you don't like things too spicy); for the salsa; 1/2 red onion, finely chopped; 300g (10oz) fresh pineapple, finely diced; 1/2 red chilli, deseeded and finely chopped; 3tbsp tomatos finely roughly chopped; 2 large sweet potatoes cut into wedges; 2tbsp olive oil

Jerk Chicken Breasts with Pineapple Salsa Sweet Potato Wedges Recipe

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Woman and Home 26 March 2012 12:00 am

Nutrition per portion

RDA

Calories

641 kCal

32%

Fat

28g

40%

- Saturates

25%

Ingredients

for the chicken
2 free-range chicken breasts, skin left on
2 garlic cloves roughly chopped
2 tbsp olive oil
2 tbsp Jerk seasoning (use only 1 if you don't like things too spicy)
for the salsa
1/2 red onion, finely chopped
300g (10oz) fresh pineapple, finely diced
1/2 red chilli, deseeded and finely chopped
3tbsp tomatos finely roughly chopped
2 large sweet potatoes cut into wedges
2tbsp olive oil

Method

Heat the oven to 200 C, 180 C fan, 400 F, gas 6. Make salsa first. Combine all the ingredients and season generously. Leave to marinate while you prepare the chicken.
Toss the chicken breasts with the garlic cloves, olive oil and seasoning. Coat the sweet potatoes in the olive oil, season and put in the oven for 30 minutes, until soft and beginning to caramelise. After 10 minutes, add the chicken breasts in a separate roasting tin.
When the chicken is cooked, serve immediately with the sweet potatoes wedges, salsa and a green salad, if you like. You can marinate the chicken and make the salsa up to 24 hours ahead.