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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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If you’re looking to elevate your dinner experience, these Jerk Chicken Bowls with Mango Salsa and Coconut Rice are an absolute delight! With tender jerk chicken infused with a spicy kick, complemented by the sweetness of fresh mango salsa, this dish is a vibrant celebration of flavors. Nestled on a bed of creamy coconut rice, each bowl offers a harmony that will tantalize your taste buds. Perfect for weeknight dinners or special gatherings, this recipe is not only visually stunning but also packed with nutritious ingredients. Get ready to impress family and friends with this colorful and delicious meal!

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 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 tablespoon olive oil (for cooking chicken)
  • 1/4 cup fresh lime juice
  • 1/4 teaspoon ground ginger

Instructions

  1. Marinate chicken: Rub chicken breasts with jerk seasoning and olive oil; let sit for 15 minutes.
  2. Prepare coconut rice: Rinse rice until clear, then combine with coconut milk in a saucepan; bring to boil, reduce heat, cover, and simmer for 18-20 minutes.
  3. Make mango salsa: Combine diced mango, chopped red onion, cilantro, lime juice, honey, and sautéed corn kernels in a bowl.
  4. Cook chicken: Grill or pan-cook chicken for about 6-7 minutes per side until fully cooked (internal temp should reach 165°F).
  5. Assemble bowls: Serve coconut rice topped with sliced jerk chicken and mango salsa.

Nutrition

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