(Family Features) Inviting loved ones and neighbors for a backyard barbecue is a timeless summer tradition bringing together favorite foods and friendly conversation. At your next cookout, remember to make the experience warm and welcoming for everyone, including those looking to incorporate more plant-based foods into their diets, by offering up a variety of options at the table.
You can make it easy to enjoy a meatless summer soiree loaded with flavor by using an option like Sweet Earth Plant-Based Chik’n, a ready-to-eat solution offering an excellent source of protein per serving, made with vegan ingredients. The pre-marinated options mean less time spent cooking and more time catching up with friends and family in the summer sun while eating delicious meals.
Put a taste bud-tingling twist on fajita night with Jerk Chik’n Fajitas with Black Rice, an easy way to channel your inner chef and serve up a flavorful, plant-based meal.
Find more delicious plant-based recipes and products at sweetearthfoods.com.
Jerk Chik’n Fajitas with Black Rice
Prep time: 20 minutes
Cook time: 10 minutes
Servings: 2-3
Marinade:
1 tablespoon brown sugar
2 teaspoons lime juice
1/4 cup soy sauce
1 tablespoon avocado oil or olive oil
1 Scotch bonnet pepper
2 tablespoons Jamaican jerk seasoning
1 teaspoon minced garlic
salt, to taste
pepper, to taste
Fajita Fixings:
1 package (8 ounces) Sweet Earth Mindful Chik’n Strips
1/2 teaspoon avocado oil
1/2 white onion, chopped
1 small green pepper, chopped
1/2 yellow pepper, chopped
flour tortillas, warmed
black rice, cooked
Mango Salsa:
1 chopped mango
3 teaspoons lime juice
2 teaspoons chopped cilantro
1/4 cup red onion, chopped
1 small red bell pepper, chopped
To make marinade: In blender, blend brown sugar, lime juice, soy sauce, oil, bonnet pepper, Jamaican jerk seasoning, garlic and salt and pepper, to taste, until smooth.
To make fajitas: Marinate plant-based “chicken” in jerk sauce for 1 hour.
In grill pan on stove over medium heat, heat oil. Cook plant-based “chicken” until heated through. In separate pan, add splash of oil and cook white onion, bell pepper and yellow pepper. Add plant-based “chicken” to veggies and cook 1-2 minutes.
To make mango salsa: In bowl, mix mango, lime juice, cilantro, red onion and red bell pepper.
Add jerk plant-based “chicken” and mango salsa to tortillas. Serve with black rice.
