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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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Experience bold flavors with Jerk Chicken Bowls with Mango Salsa and Coconut Rice. Perfect for meal prep! Try this delicious recipe today!

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

Instructions

  1. Marinate the chicken: Mix jerk seasoning, allspice, thyme, cinnamon, nutmeg, cayenne pepper, salt, and black pepper in a small bowl. Rub onto the chicken breasts and let marinate for 15 minutes.
  2. Prepare the coconut rice: Rinse rice under cold water until clear. Combine rice and coconut milk in a saucepan over medium-high heat. Bring to a boil then reduce to low heat, cover, and simmer until cooked.
  3. Make mango salsa: Dice mango and finely chop red onion; mix with cilantro, lime juice, honey, and sautéed corn kernels.
  4. Cook chicken: Grill or pan-fry marinated chicken for about 6-7 minutes per side until fully cooked (internal temperature of 165°F).
  5. Assemble bowls: Fluff coconut rice with lime juice and ginger. Layer rice in bowls followed by sliced chicken and mango salsa.

Nutrition

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