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Jerk Chicken Bowls with Mango Salsa and Coconut Rice

Jerk Chicken Bowls with Mango Salsa and Coconut Rice Delight

Experience the vibrant flavors of Jerk Chicken Bowls with Mango Salsa and Coconut Rice, a tropical dish that combines spice, sweetness, and a creamy base for a delightful meal.
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Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 5 minutes
Total Time 1 hour 15 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Caribbean
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 tablespoons jerk seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon cayenne pepper adjust to taste
  • 0.5 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1 teaspoon black pepper
For the Coconut Rice
  • 1 can coconut milk
  • 1 cup jasmine rice
  • 1 cup water
  • 1 tablespoon coconut oil
For the Mango Salsa
  • 1 large mango
  • 1 medium red bell pepper
  • 1 small red onion
  • 0.25 cup fresh cilantro
  • 2 tablespoons lime juice
  • 1 teaspoon honey

Equipment

  • Oven
  • Skillet
  • Saucepan
  • Mixing Bowl

Method
 

Cooking Instructions
  1. Preheat your oven to 375°F (190°C).
  2. In a bowl, combine boneless, skinless chicken breasts with olive oil and jerk seasoning, and marinate for at least 15 minutes.
  3. Heat a skillet over medium-high heat, add olive oil and sear the marinated chicken for 2-3 minutes on each side.
  4. Transfer the skillet to the preheated oven and roast the chicken for 20-25 minutes until internal temperature reaches 165°F (74°C).
  5. While chicken is roasting, rinse jasmine rice under cold water. Combine rinsed rice, coconut milk, and water in a saucepan, boiling over medium heat.
  6. Once boiling, reduce heat, cover, and simmer for 18-20 minutes until tender.
  7. Fluff the rice with a fork and stir in coconut oil.
  8. In a mixing bowl, combine diced mango, red bell pepper, red onion, cilantro, lime juice, and honey for the mango salsa.
  9. Let chicken rest for 5 minutes, then slice into thin strips.
  10. Assemble the bowls: layer coconut rice, sliced chicken, and top with mango salsa.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 75gProtein: 40gFat: 20gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 10gVitamin A: 600IUVitamin C: 60mgCalcium: 40mgIron: 3mg

Notes

For the best flavor, marinate chicken longer, check doneness with a meat thermometer, and rinse rice thoroughly for fluffiness.

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