This combines the grain of couscous with mango and chicken to make a complete meal.
2 tbsp. dry Jamaican jerk seasoning1 tbsp. curry powder
Combine Jamaican seasoning and curry powder in small bowl.
4 boneless, skinless chicken breast halves3 tbsp. olive oil, divided
Place each chicken breast between 2 sheets of plastic wrap and pound (with meat mallet) to 1/4-inch thickness. Remove wrap. Brush both sides of chicken pieces with 1 tablespoon oil and sprinkle both sides with curry mixture.
Cook chicken in oil over medium-high heat in large nonstick skillet, 3 to 4 minutes per side or until browned and no longer pink in center.
1 can (6 oz.) DOLE Pineapple Juice1/2 cup water1 pkg. (5.6 oz) toasted pine nut couscous mix1-1/2 cups DOLE Frozen Mango Chunks, thawed1/3 cup sliced green onions1 tbsp. lime juice
Meanwhile, stir together pineapple juice, water and pine nut seasoning mixture from package in medium saucepan; bring to boil. Stir in couscous; remove from heat. Let stand, covered, 5 minutes or until liquid is absorbed. Fluff with fork. Stir in mango chunks, green onions and lime juice.
2 tsp. sesame seed
Cut chicken into 1/2-inch slices and serve over couscous mixture. Sprinkle with sesame seed.
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