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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 a burst of flavors with Jerk Chicken Bowls with Mango Salsa and Coconut Rice. This vibrant dish features succulent jerk-seasoned chicken grilled to perfection, complemented by a refreshing mango salsa that adds a sweet contrast. Nestled on a bed of creamy coconut rice, this bowl is not only visually stunning but also easy to prepare, making it the ultimate choice for both casual weeknight dinners and festive gatherings. With its delightful combination of spicy, sweet, and tropical flavors, this recipe is sure to impress your family or guests.

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. Preheat your grill or stovetop grill pan to medium-high heat.
  2. In a small bowl, mix jerk seasoning with allspice, thyme, cinnamon, nutmeg, cayenne pepper, salt, and black pepper. Rub onto the chicken breasts coated in olive oil and let sit for 15 minutes.
  3. Rinse the rice until clear. In a medium saucepan over medium-high heat, combine rinsed rice and coconut milk, bring to boil. Reduce heat to low; cover and simmer for 18-20 minutes until liquid is absorbed.
  4. To make mango salsa, mix diced mango, chopped onion, cilantro, lime juice, honey, and sautéed corn kernels in a bowl.
  5. Grill marinated chicken for 6-7 minutes on each side until cooked through (internal temperature should reach 165°F).
  6. Fluff coconut rice with a fork; mix in ground ginger and fresh lime juice before serving.
  7. Assemble bowls with a base of coconut rice topped with sliced jerk chicken and spoonfuls of mango salsa.

Nutrition

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