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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 the vibrant and flavorful experience of Jerk Chicken Bowls with Mango Salsa and Coconut Rice. This delightful dish features juicy, marinated chicken infused with a spicy jerk seasoning, perfectly balanced by a refreshing mango salsa that brings sweetness and brightness. Rested on a bed of creamy coconut rice, this meal is not only satisfying but also packed with healthy ingredients. Ideal for casual dining or meal prep, these bowls are versatile enough to please everyone at the table. Elevate your culinary repertoire with this tropical-inspired dish that promises a feast of flavors in every bite.

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 small bowl, combine jerk seasoning, ground allspice, ground thyme, cinnamon, nutmeg, cayenne pepper, salt, and black pepper.
  3. Rub chicken breasts with olive oil and coat evenly with the seasoning mixture. Allow marinating at room temperature for about 15 minutes.
  4. Rinse rice under cold water until clear.
  5. In a medium saucepan, combine rinsed rice and coconut milk; bring to a boil over medium-high heat.
  6. Once boiling, reduce heat to low, cover, and simmer for 18-20 minutes until liquid is absorbed.
  7. Remove from heat, fluff rice with a fork, and stir in coconut oil.
  8. For the mango salsa, peel and dice mango into small cubes, finely chop red onion, and add to mango.
  9. Chop fresh cilantro and mix into salsa. Add lime juice and honey; stir well to combine.
  10. Heat olive oil in a small skillet over medium-high heat and sauté corn kernels for 3-4 minutes until slightly charred. Stir charred corn into mango salsa.
  11. On your preheated grill or skillet, add remaining tablespoon of olive oil before placing marinated chicken breasts onto it.
  12. Cook for 6-7 minutes on each side until fully cooked (internal temperature should reach 165°F).
  13. Squeeze fresh lime juice into cooked rice and add ground ginger; stir well to combine.
  14. To create your jerk chicken bowls, start with a base of coconut rice in each bowl, topped with sliced jerk chicken followed by generous spoonfuls of mango salsa.

Nutrition

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