Ingredients
1 can (15.25 ounces) mixed tropical fruit1 pound boneless skinless chicken breasts, cut into 2-1/2-in. strips3 teaspoons Caribbean jerk seasoning 1 tablespoon olive oil1/2 cup chopped sweet red pepper1 tablespoon finely chopped seeded jalapeno pepper1/3 cup thinly sliced green onions (green portion only)1-1/2 cups reduced-sodium chicken broth3 tablespoons chopped fresh cilantro, divided 1 tablespoon lime juice1/4 teaspoon salt1 cup uncooked whole wheat couscousLime wedges
Preparation
Drain mixed fruit, reserving 1/4 cup syrup. Chop fruit.
Toss chicken with jerk seasoning. In a large cast-iron or other heavy skillet, heat oil over medium-high heat; saute chicken until no longer pink, 4-5 minutes. Remove from pan, reserving drippings.
In same pan, saute peppers and green onions in drippings 2 minutes. Add broth, 1 tablespoon cilantro, lime juice, salt, reserved syrup and chopped fruit; bring to a boil. Stir in couscous; reduce heat to low. Place chicken on top; cook, covered, until liquid is absorbed and chicken is heated through, 3-4 minutes. Sprinkle with remaining cilantro. Serve with lime wedges.
