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–+ servings
Jerk Chicken Bowls with Mango Salsa and Coconut Rice

Tropical Jerk Chicken Bowls with Mango Salsa & Coconut Rice

This Jerk Chicken Bowls with Mango Salsa and Coconut Rice delivers a delightful explosion of flavors perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Caribbean
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless, skinless chicken breasts Can use bone-in chicken for a longer cook time.
  • 2 tablespoons olive oil Substitute with vegetable oil if required.
  • 2 tablespoons jerk seasoning Feel free to make your own or buy pre-made.
  • 1 teaspoon garlic powder Adjust amount for milder flavor.
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika Regular paprika can work as a substitute.
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon Reduce for less sweetness if preferred.
  • 1/2 teaspoon cayenne pepper Adjust for desired spiciness.
  • 1/4 teaspoon ground nutmeg Omit if not available.
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
For the Coconut Rice
  • 1 cup coconut milk Regular milk can be used but won’t have the same flavor.
  • 1 cup jasmine rice Basmati can be used for a different texture.
  • 1/2 cup water
  • 1 tablespoon coconut oil Regular oil can substitute if necessary.
For the Mango Salsa
  • 1 large mango Can substitute with pineapple for a twist.
  • 1 medium red bell pepper Cucumber can be used for a crunchy texture.
  • 1/2 medium red onion Green onions can serve as a milder alternative.
  • 1/4 cup fresh cilantro Can swap with parsley if needed.
  • 2 tablespoons lime juice Can replace with lemon juice in a pinch.
  • 1/2 teaspoon salt Adjust to taste.
  • 1/4 teaspoon black pepper Adjust to taste.
  • 1 teaspoon honey Substitute with maple syrup if desired.

Equipment

  • large skillet
  • cutting board
  • mixing bowl
  • Saucepan
  • Meat Thermometer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Gather your large skillet and cutting board.
  2. Drizzle olive oil over the chicken breasts and coat well. Sprinkle jerk seasoning, garlic powder, onion powder, smoked paprika, and other spices over the chicken.
  3. Rub the seasoning into the chicken breasts, making sure every inch is coated.
  4. Heat the skillet over medium-high heat and add olive oil. Sear the chicken breasts for 2-3 minutes on each side until golden brown.
  5. Transfer the skillet to the oven and roast for 20-25 minutes until the internal temperature reaches 165°F (75°C).
  6. Rinse the jasmine rice under cold water. In a saucepan, combine rinsed rice, coconut milk, and water. Bring to a boil.
  7. Lower the heat and cover the saucepan. Let the rice simmer for 18-20 minutes until liquid is absorbed.
  8. Once done, fluff the rice gently with a fork and stir in a pat of coconut oil.
  9. Chop the mango, red bell pepper, and red onion. Combine in a bowl with cilantro, lime juice, salt, and pepper.
  10. Let the chicken rest for about 5 minutes before slicing for juiciness.
  11. Assemble the bowls: start with coconut rice, add sliced chicken, then top with mango salsa.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 40gProtein: 40gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 10gVitamin A: 10IUVitamin C: 40mgCalcium: 4mgIron: 15mg

Notes

Ensure the chicken is well-coated with seasoning and let the salsa sit for an enhanced flavor.

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