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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 brings a taste of the tropics to your dining table. This recipe features tender, spiced chicken grilled to perfection, complemented by a refreshing mango salsa and rich coconut-infused rice. Ideal for family dinners or meal prep, these bowls offer a perfect balance of heat and sweetness, making them a favorite for any occasion. With easy-to-follow instructions, you’ll have this delicious meal ready in just over an hour!

Ingredients

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  • 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 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
  • 1/4 cup fresh lime juice
  • 1/4 teaspoon ground ginger

Instructions

  1. Preheat your grill or stovetop grill pan to medium-high heat.
  2. In a bowl, mix jerk seasoning with ground allspice, thyme, cinnamon, nutmeg, cayenne pepper, salt, and black pepper.
  3. Rub chicken with olive oil and coat with spice mixture. Let marinate for 15 minutes.
  4. Rinse rice under cold water; combine with coconut milk in a saucepan. Bring to a boil, then cover and simmer on low for about 18-20 minutes until liquid is absorbed.
  5. Make the mango salsa by dicing the mango and mixing it with chopped onion, cilantro, lime juice, and corn kernels.
  6. Grill marinated chicken for about 6-7 minutes per side until cooked through (165°F internal temperature). Let rest before slicing.
  7. Fluff coconut rice with a fork; assemble bowls starting with rice topped by sliced chicken and mango salsa.

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