Fajita-Stuffed Chicken
February 15, 2022
Lobster Quesadilla with Mango Salsa
March 28, 2022
Don't worry about dinner, Every ting is Irie!!!
The Ingredients & Instructions:
Ingredients
- 4 large SWEET POTATOES
- 1 tbsp OLIVE OIL or COCONUT OIL
- HONEY
- BUTTER
- 3 TBS JERK SEASON
- 3 TBS BLACK BEAN GARLIC SAUCE , OPTIONAL
- 2 CHICKEN BREAST, cut into 1 each pieces
- 1 tbsp. OLIVE OIL or COCONUT OIL
- 1 ½ cup DICED MANGO
- 2 tbsp. finely chopped RED ONION
- 1 tbsp. minced JALAPEÑO
- 3 tbsp. chopped CILANTRO LEAVES
- 1 tbsp. LIME JUICE
Instructions
- Mix MANGO, RED ONIONS, JALAPEÑO, CILANTRO LEAVES, and LIME JUICE and refrigerate for at least 1 hour.
- In bowl combine the CHICKEN BREAST PIECES, JERK SEASON and BLACK BEAN SAUCE if using and let marinate in the refrigerator for at least 1 hour
- Preheat the oven to 425° F. Line a baking sheet with aluminum foil or parchment paper and lightly spray it with cooking spray
- Thoroughly wash, dry, and poke several holes with a fork in SWEET POTATOES
- Rub the skin with OIL and bake the SWEET POTATOES for 30 minutes, rotating the pan half wayand bake for an additional 15-30 minutes or until a knife can be easily inserted into the center of the POTATO.
- Heat a large skillet over med-hi heat and coat the pan with 1 tbsp of OIL. Add CHICKEN and cook for 6-8 minutes or until the internal temperature reaches 165°.
- Remove to a bowl and mix with the prepared MANGO SALSA and set aside.
- Remove POTATOES from oven. Cut each down the middle lengthwise and lightly mash with BUTTER, drizzle with HONEY.
- Top each with the CHICKEN and SALSA MIX
ENJOY!
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