This combines the grain of couscous with mango and chicken to make a complete meal.
Prep time: 35 minutes
Total time: 35 minutes
dry Jamaican jerk seasoning
boneless, skinless chicken breast halves
olive oil, divided
DOLE® Canned 100% Pineapple Juice
1 pkg (5.6 oz)
toasted pine nut couscous mix
1 1/2 cups
DOLE® Frozen Mango Chunks, thawed
green onion, thinly sliced, divided
Combine Jamaican seasoning and curry powder in small bowl.
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.
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.
Cut chicken into 1/2-inch slices and serve over couscous mixture. Sprinkle with sesame seed.