Share Thanks and Praise in the Sunlight
Especially in these warmer months with long, bright, sunshine-filled days, I’m reminded of a beautiful scripture that instructs us to give all glory to God each day.
“Praise the Lord. Praise the Lord, you his servants; Praise the name of the Lord.
Let the name of the Lord be praised, both now and forevermore.
From the rising of the sun to the place where it sets, the name of the Lord is to be praised.”
This verse puts a smile on my face as my family and I get together after church each Sunday to laugh, pray, eat (of course!) and most importantly, thank God for our many blessings. We spend this time reconnecting and sharing in our thankfulness and the sun is a visual reminder that our work for Him should never fail. It’s easy to find joy when you’re surrounded by those you love, basking in the light God has provided us.
When it’s my turn to host our Sunday gathering, I have a go-to recipe that’s always a hit! I know my family is a hungry bunch, so I need a quick meal. I also want to feed them a nourishing, healthy dish they’ll enjoy! And cooking for a party of nine means a budget-friendly meal is a must. Nothing compares to this Caribbean Jerk Chicken with Mango Salsa on warm Sunday afternoons spent on the patio together.
This dish may look fancy, but the truth is that this is an easy recipe with everyday ingredients you can cook in only 25 minutes, making it a Skinny Suppers cookbook “Weeknight Wonder” and a Skinny Mom fan favorite. This quick, flavorful dish will allow you to spend less time in the kitchen and more precious moments with those closest to your heart.
Each day “from the rising of the sun to the place where it sets,” continue to thank God for His many blessings of family, food and happiness.
Caribbean Jerk Chicken with Mango Salsa from Skinny Suppers
Prep Time: 10 minutes
Cook Time: 15 minutes
Serving Size: One 4-ounce chicken breast, ¼ cup mango salsa
1 mango, peeled and diced (see quick and easy below)
1 Roma (plum) tomato, diced
½ cup diced red onion
2 tablespoons finely chopped fresh cilantro
1 teaspoon grated lime zest
2 teaspoons lime juice
¼ teaspoon salt
4 (4-ounce) boneless, skinless chicken breasts
2 tablespoons Caribbean jerk seasoning
2 teaspoons extra virgin olive oil
- To make the salsa: In a medium bowl, stir together the mango, tomato, onion, cilantro, lime zest, lime juice, and salt to combine. Refrigerate until ready to serve.
- To make the jerk chicken: Place the chicken breasts and jerk seasoning in a large resealable bag. Seal and shake a few times to evenly coat the chicken.
- In a large skillet, heat the olive oil over medium heat. Add the chicken and cook until done, 4 to 6 minutes per side.
- Serve the chicken warm topped with the mango salsa.
Quick and easy: Feel free to purchase frozen mango for this recipe. To thaw the mango, place 1 cup frozen mango in a bowl and refrigerate for at least 5 hours before ready to use. Try to stir or turn the fruit a few times while in the refrigerator for an even thaw and drain any juice or water from the mango before using.
Calories 210 | Fat 5g | Carbohydrate 21g | Fiber 2g | Sugar 13g | Protein 24g
This recipe and others can be found in Skinny Suppers: 125 Lightened-Up, Healthier Meals for Your Family (William Morrow Cookbooks, Hardcover, available wherever books are sold, ISBN: 9780062419156, $29.99) by Brooke Griffin, author and the creator of SkinnyMom.com, where moms 'get the skinny' on healthy living. Her new best-selling cookbook helps families eliminate the question of “what’s for dinner?” and helps put the joy back into family suppertime.