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Jerk Chicken Bowls with Mango Salsa and Coconut Rice

Savor Jerk Chicken Bowls with Mango Salsa and Coconut Rice

Enjoy vibrant Jerk Chicken Bowls with Mango Salsa and Coconut Rice for a quick, flavorful, and nutritious dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Caribbean
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless, skinless chicken breasts Substitute with thighs for more moisture.
  • 2 tablespoons Olive oil Can be replaced by avocado oil.
  • 2 tablespoons Jerk seasoning Consider making your own blend for freshness.
  • 1 teaspoon Garlic powder Fresh garlic can be used if preferred.
  • 1 teaspoon Onion powder No substitution needed.
  • 1 teaspoon Smoked paprika Regular paprika can work in a pinch.
  • 1 teaspoon Ground allspice Key in jerk seasoning.
  • 1/2 teaspoon Ground cinnamon Can be omitted or reduced if desired.
  • 1/2 teaspoon Cayenne pepper Adjust based on your spice preference.
  • 1/4 teaspoon Ground nutmeg Small amounts enhance the dish.
  • 1 teaspoon Salt Essential in cooking.
  • 1/2 teaspoon Black pepper Basic necessity in seasoning.
For the Coconut Rice
  • 1 can Coconut milk Can be substituted with regular or almond milk.
  • 1 cup Jasmine rice Basmati can be used as an alternative.
  • 1 cup Water
  • 1 tablespoon Coconut oil Can be replaced with a neutral oil.
For the Mango Salsa
  • 1 large Mango Substitute with pineapple if unavailable.
  • 1 medium Red bell pepper Any sweet pepper works as a substitute.
  • 1/2 medium Red onion Can swap for green onion for a milder taste.
  • 1/4 cup Fresh cilantro Parsley can substitute if needed.
  • 2 tablespoons Lime juice Omit for less tangy salsa.
  • 1 tablespoon Honey Brown sugar can work in place of honey.
  • 1 tablespoon Olive oil Any oil can be used.

Equipment

  • Oven
  • Oven-safe skillet
  • Medium saucepan
  • cutting board
  • knife

Method
 

Cooking Instructions
  1. Preheat your oven to 375°F (190°C). Gather your chicken and cooking essentials.
  2. Drizzle the chicken with olive oil and season with jerk seasoning and the other spices. Rub to infuse the flavor.
  3. Heat an oven-safe skillet over medium-high heat, add olive oil, and sear the chicken for 2-3 minutes on each side.
  4. Transfer the skillet to the oven and roast the chicken for 20-25 minutes until the internal temperature reaches 165°F (74°C).
  5. Rinse jasmine rice in cold water. Combine with coconut milk and water in a saucepan, then bring to a boil.
  6. Reduce heat, cover, and let the rice simmer for 18-20 minutes until tender and liquid is absorbed.
  7. Dice mango, red bell pepper, and red onion for the salsa. Add cilantro, lime juice, honey, salt, pepper, and oil. Mix well.
  8. After resting, slice the chicken into strips.
  9. Assemble the bowls with coconut rice as a base, followed by chicken and then mango salsa.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 70gProtein: 40gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 10gVitamin A: 500IUVitamin C: 60mgCalcium: 50mgIron: 3mg

Notes

Enjoy the bowls immediately for the best combination of flavors and textures.

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