Caribbean Chicken and Pineapple Salsa (Fiber One)
Ingredients
- 1 14 cups Fiber One cereal (original all-bran cereal) ⓘ
- 2 teaspoons dry jerk rub ⓘ
- 4 boneless skinless chicken breasts or 1 14 lbs boneless skinless chicken breasts ⓘ
- 12 cup buttermilk ⓘ
- 2 teaspoons Dijon mustard ⓘ
- 12 teaspoon red pepper sauce ⓘ
- 1 (8 ounce) can crushed pineapple in juice, undrained ⓘ
- 14 cup chopped red bell pepper ⓘ
- 14 cup chopped apricots or 14 cup papaya, if desired ⓘ
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon sugar ⓘ
- 1 teaspoon lemon juice ⓘ
Instructions
- Heat oven to 400F Spray cookie sheet with cooking spray.
- Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or crush in food processor).
- Place cereal in shallow dish.
- Stir in jerk seasoning.
- In large food-storage plastic bag, place chicken, buttermilk, mustard and pepper sauce.
- Seal bag; shake well.
- Remove chicken from bag; coat with cereal mixture.
- Place on cookie sheet.
- Bake 14 to 16 minutes or until juice of chicken is clear when center of thickest part is cut (170F).
- Meanwhile, in small bowl, mix salsa ingredients.
- Cover; refrigerate until serving.
- Serve chicken with salsa.
Nutrition & Diet Analysis (per serving)
338
kcal
17% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).