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Jerk Chicken Bowls with Mango Salsa and Coconut Rice

Jerk Chicken Bowls with Mango Salsa and Coconut Rice
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Indulge in the vibrant flavors of Jerk Chicken Bowls with Mango Salsa and Coconut Rice, a delightful dish that captures the essence of the tropics. This recipe features tender, spicy jerk chicken paired with a refreshing mango salsa, all served atop creamy coconut rice. Perfect for busy weeknights or casual gatherings, these bowls are not only easy to prepare but also customizable to suit your family’s taste. With each bite bursting with flavor, it’s a meal that everyone will love!

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 2 tablespoons jerk seasoning
  • 1 tablespoon olive oil
  • 1 teaspoon ground allspice
  • 1 teaspoon ground thyme
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup coconut milk
  • 1 cup long-grain white rice
  • 1 tablespoon coconut oil
  • 1/4 cup fresh lime juice
  • 1/4 teaspoon ground ginger
  • 1 large mango, diced
  • 1/2 small red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon lime juice
  • 1/2 teaspoon honey
  • 1/2 cup corn kernels

Instructions

  1. Marinate the chicken in jerk seasoning mixed with olive oil and spices for at least 15 minutes.
  2. Rinse rice under cold water. In a saucepan, combine rice and coconut milk; bring to a boil then simmer until liquid is absorbed (about 18-20 minutes).
  3. Prepare mango salsa by combining diced mango, red onion, cilantro, lime juice, and sautéed corn in a bowl.
  4. Grill marinated chicken over medium-high heat for about 6-7 minutes on each side until fully cooked (165°F internal temperature).
  5. Let chicken rest before slicing. Assemble bowls with coconut rice as a base, topped with sliced chicken and mango salsa.

Nutrition

Find it online: https://quickfoodjournal.com/jerk-chicken-bowls-with-mango-salsa-and-coconut-rice/