Description
Discover the vibrant flavors of Jerk Chicken Bowls with Mango Salsa and Coconut Rice, a delightful dish that perfectly balances spicy jerk chicken with sweet mango salsa, all served over creamy coconut-infused rice.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons jerk seasoning
- 1/2 cup coconut milk
- 1 large mango (diced)
- 1 tablespoon lime juice
- 1 cup long-grain white rice
- Fresh cilantro (for garnish)
Instructions
- Preheat your grill or stovetop grill pan to medium-high heat.
- In a small bowl, combine the jerk seasoning and rub it onto the chicken breasts generously. Let marinate for at least 15 minutes.
- Rinse the rice under cold water. In a medium saucepan, combine rinsed rice with coconut milk and bring to a boil.
- Reduce heat and let simmer for about 18-20 minutes until liquid has absorbed. Fluff with a fork and stir in coconut oil.
- While the rice cooks, grill the chicken for 6-7 minutes on each side until fully cooked (165°F internal temperature).
- Meanwhile, prepare the mango salsa by combining diced mango, lime juice, and chopped cilantro in a bowl.
- Serve by placing coconut rice at the bottom of each bowl, topping it with sliced jerk chicken and spooning mango salsa over the top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Grilling
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 12g
- Sodium: 740mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg
Keywords: To enhance flavor, marinate the chicken longer if possible (up to overnight). Use fresh ingredients for best results and feel free to customize toppings such as avocado slices or additional veggies.