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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 flavors of Jerk Chicken Bowls with Mango Salsa and Coconut Rice, a dish that perfectly combines spicy, sweet, and tropical elements. This recipe features tender jerk-seasoned chicken served atop creamy coconut rice, complemented by refreshing mango salsa. Ideal for gatherings or cozy weeknight dinners, these bowls are not only delicious but also customizable to suit your taste. With easy-to-follow instructions and wholesome ingredients, you can prepare this delightful meal any time of year. Treat yourself and loved ones to a flavorful escape with every bite!

Ingredients

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  • 4 boneless, skinless chicken breasts
  • 2 tablespoons jerk seasoning
  • 1 tablespoon olive oil
  • 1 cup long-grain white rice
  • 1/2 cup coconut milk
  • 1 large mango, diced
  • 1/2 small red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon lime juice

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.
  3. Rub chicken breasts with olive oil and coat evenly with the spice mixture. Let marinate for 15 minutes.
  4. Rinse the rice under cold water until it runs clear. In a saucepan, combine rice and coconut milk; bring to boil then cover and simmer for 18-20 minutes.
  5. Fluff the rice and stir in coconut oil.
  6. Prepare mango salsa by combining diced mango, red onion, cilantro, lime juice, and honey in a bowl.
  7. Sauté corn in olive oil until charred; mix into the salsa.
  8. Cook marinated chicken on the grill for about 6–7 minutes on each side until cooked through (165°F internal temperature).
  9. Assemble bowls starting with coconut rice topped with sliced chicken and mango salsa.

Nutrition

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

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