Jerk Chicken with Mango Salsa & a side of Cinnamon Spaghetti Squash

Main Ingredients

• 1 mango
• ¾ lb boneless, skinless chicken breasts
• ½ Tbsp avocado oil
• ½ Tbsp Caribbean Jerk seasoning
• 1 small red bell pepper, minced
• 1 small jalapeño pepper, seeded and minced
• 1 Tbsp minced red onion
• 1 Tbsp chopped fresh cilantro
• ½ Tbsp fresh lime juice

Side Dish Ingredients

• 1 small spaghetti squash
• ½ Tbsp ghee
• ⅛ tsp ground cinnamon

Instructions

1. Cut sides off mango, cutting on either side of pit to create 2 flat cheeks; discard pit. Score mango flesh in a crisscross pattern. Cut between flesh and skin, and pop out flesh. Discard skin. Chop flesh.
2. Preheat grill or grill pan to medium-high heat. Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; brush with oil, and sprinkle with seasoning.
3. Grill chicken, covered, 5 to 6 minutes per side or until done.
4. Toss together mango, bell pepper, jalapeño, onion, cilantro, and lime juice. Serve salsa over chicken.
   

Side Dish Instructions

1. Cut squash in half. Place squash, cut sides down, in a microwavable dish. Cover with plastic wrap; cut a small slit in plastic wrap. Microwave at HIGH 8 to 12 minutes or until tender; let stand 10 minutes.
2. Discard seeds from squash. Scrape squash with a fork to remove spaghetti-like strands. Place strands in a bowl. Add ghee and cinnamon; toss. Season with salt and pepper to taste.